Tamari

Preheat the oven to 350°F. Spray a jelly roll pan with cooking spray and line it with parchment paper. Set aside.

In a small bowl, combine the gluten-free flour, Dutch-process cocoa powder, baking powder, and kosher salt. Whisk or sift together and set aside.

In a large mixing bowl, combine the granulated sugar, vanilla extract, and room temperature eggs. Whisk on medium-high speed for 3-4 minutes until the mixture is thick and has tripled in volume. Whisking air into the eggs helps create a light and fluffy chocolate cake roll.

While the eggs are whisking, combine the milk and oil in a microwave-safe bowl. Warm the liquids for 30-45 seconds. This helps blend the oil more smoothly with the whipped eggs, reducing temperature shock and maintaining the whipped eggs' structure.

Once the eggs are thick and have tripled in volume, add the warm liquids with the mixer running on low speed.

Turn off the mixer and gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, as this can make the cake dense. The batter will be slightly thin.

Pour the batter into the prepared jelly roll pan. Use a small offset spatula to spread it evenly. Transfer the pan to the preheated oven.

While the cake is baking, prepare a clean kitchen towel for rolling the hot cake. Have additional cocoa powder and a small sifter ready for dusting.

Bake the chocolate sponge cake for 12-14 minutes, until it springs back when gently pressed in the center, or when it starts to pull away from the sides.

Remove the cake from the oven and let it cool for 30 seconds to a minute on a cooling rack. Run a knife around the edges to loosen it from the pan.

Dust the cake with additional cocoa powder, cover it with a clean tea towel, and place an upside-down baking sheet on top (with the flat side facing DOWN) Carefully flip the cake out onto the towel.

Gently peel off the parchment paper, then roll the warm cake from one short edge to the other, rolling the kitchen towel with it. Roll loosely enough to avoid cracking but not too loose to keep a nice shape. Position the final seam down.

Let the cake cool on a cooling rack for 5 minutes, then place it on the cooling rack in the fridge for 25-30 minutes to cool.

To make the whipped cream frosting, combine the cold whipping cream, vanilla pudding mix, and powdered sugar in the bowl of your stand mixer.

Whisk at a medium speed until medium-stiff peaks have formed. Adjust the sweetness if you like.

Store the whipped cream filling in the fridge until ready to use. I like to wait to make the filling until the biskuitrolle is ready to be filled.

Gently and carefully unroll the cooled gluten free jelly roll cake. The bottom may stay rolled up, but don’t force that little flap to unroll, as it could break.

Brush the chocolate sponge cake with kirsch using a pastry brush. Make sure to also brush the "center flap" that didn’t fully unroll. Avoid soaking the cake, as it will be difficult to roll back up.

Spread the sour cherry jam evenly over the surface of the cake, reserving some for the "center flap."

Top the cherry jam with ¾ of the whipped cream filling (keep the rest in the fridge for decorating the outside). Spread it evenly, leaving a ½-inch border along the long sides and a 1-inch border on the short end to prevent the filling from spilling out.

For an extra touch, add the reserved cherry jam into the whipped cream-filled center fold, creating a cherry-filled center when sliced.

Carefully re-roll the chocolate cake without the towel, starting from the end where you first rolled it. Roll tightly, but not too tight, to avoid squeezing out the filling. Ensure the roll is seam-side down.

Cover the cake with a kitchen towel or plastic wrap and chill in the fridge for about an hour to let it fully set before decorating.

If the gluten free chocolate cake roll is still on top of the kitchen towel, it should now be sturdy enough to be carefully rolled off the towel and onto a serving platter. Rolling the cake is easier than lifting it, which is why refrigerating the cake before decorating is helpful.

Brush the cake with the remaining liquor to add extra flavor.

Top the gluten free cake roll with the remaining whipped cream frosting. Use a small offset knife to spread the frosting evenly over the surface. Leave the ends of the chocolate cake roll unfrosted and wait to add chocolate shavings until you're ready to serve.

Chill the cake roll in the refrigerator for at least one hour to fully set. For even more flavor, let it chill overnight. If you don’t have a cake dome, place a large mixing bowl over the cake without touching it to keep it protected while chilling.

Garnish the cake with some chocolate curls, chocolate shavings or finely chopped chocolate (dark or semi-sweet chocolate works the best here)

Use a sharp knife to slice the Cake Roll into rounds. To get clean and neat slices, wipe the knife clean between each cut.

Arrange the slices on individual plates and serve this perfect cake immediately to your guests.