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Raspberry Angel Roll Cake, Gluten Free

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Ingredients: 

Cake
300 grams granulated superfine sugar (2 cups)
130 grams AP GF Flour ( 70 grams superfine brown rice flour plus 30 grams each superfine white rice flour and tapioca flour/starch) (1 scant cup)
½ teaspoon kosher salt
300 grams extra-large egg whites (about 6 eggs)
½ teaspoon cream of tartar
1 teaspoon vanilla
1 teaspoon Framboise
Filling
240 grams heavy cream, whipped (1 cup)
½ teaspoon vanilla
1 teaspoon Framboise
2 half pints fresh raspberries
Topping
3-4 tablespoons powdered sugar, sifted
240 grams heavy cream, whipped
½ pint fresh raspberries


 

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