3/4 Cup Gerti's GF Flour

1/4 Cup GF Baking Cocoa

1 tsp Baking Powder

1/2 tsp Salt

4 Large Eggs separated, room temperature

3/4 Cup Sugar (divided 1/4 C. & 1/2 C.)

1/4 Cup Vegetable Oil

1/4 Cup Buttermilk or Whole Milk

1 1/2 tsp. Vanilla Extract

Vanilla Whipped Cream

1 Cup Heavy Whipping Cream

3 - 5 Tbs Confectioners Sugar

1 tsp Vanilla Extract

Chocolate Topping

1/2 Cup Heavy Whipping Cream

4 Oz Semi-Sweet or Dark Chocolate (chips or chopped)

 Preheat oven 350 degrees. Place parchment paper on a 15 X 9 baking sheet. 

Using a sieve or flour sifter, sift together Gerti's GF flour, cocoa, baking powder, and salt in small bowl. 

Using hand mixer or stand mixer with whisk attachment, beat egg whites and 1/4 C. sugar on high until medium peaks form. Transfer to another bowl.

Using same mixing bowl (no need to clean) beat egg yolks and 1/2 C. sugar for 1 minute. Add oil, milk, & vanilla beat for 2 minutes. It will be thin and bubbly on top. Add half whipped egg whites, beat on low for 10 seconds. Add remaining whipped egg whites, beat on low for 10 seconds. Sift in flour mixture, then fold until combined. Batter will be light and fluffy. 

Spread batter onto parchment covered baking sheet. It will be very thin. Bake for 12 - 14 minutes or until top of cake lightly springs back. Do Not Over Bake!  

Have sifter and Confectioners handy. Lay out parchment paper onto cooling rack or use a tea towel. Use sifter to sift confectioners' sugar onto the cake. Place parchment or tea towel over cake, place cooling rack on top. Carefully flip cake and cooling rack over. carefully remove parchment cake was baked on. Roll the cake with the parchment/tea towel and let cool on rack, about 3 hours.

Using a hand mixer or stand mixer with whisk, whip 1 Cup heavy whipping cream, 3 -5 Tbs confection sugar (depending on sweetness desired), and vanilla extract until medium peaks form. Carefully unroll cake, spread whipped cream onto cake, slowly roll cake without the parchment/tea towel. Put parchment under cooling rack (to catch ganache drippings). Put 4 oz chocolate in a heat proof bowl. Heat 1/2 C. heavy whipping cream in microwave until hot. Pour hot cream over chocolate and mix until melted. Pour ganache over cake, scrape up drippings and spoon over cake. Refrigerate for at least 30 - 60 minutes before slicing. Cover and refrigerate for up to 3 days.

  Note: I made this recently for a family gathering. I tried to make two smaller rolls but one was too thick and broke. So, the picture is of a small Swiss Roll. Because it was for Christmas, I crushed peppermint candies and sprinkled them on the whipped filling. I also sprinkled some onto the ganache. Some variations I've done are a whipped peanut butter filling. It's so incredibly delicious!! Also, freeze dried strawberries crushed and mixed into the whipped filling. I didn't do the ganache on that one, delightful.