Orange Angel Roll

To accommodate allergies in our house, we needed a cake that was dairy free, low sugar, and as little gluten as possible. Here is what we came up with. You can substitute for your own family if needed. This makes two rolls.

Cake:
1 dozen egg whites (or equivalent substitute)
1 orange
1 ½ cup Powdered Rapadura (if you have a small electric chopper, this will powder the regular Rapadura for you)
1 cup coconut flour
1 ½ tsp. cream of tartar
1 cup Rapadura

Filling:
8 oz. rice cream cheese
8 oz. yogurt, rice yogurt, or ½ cup coconut cream mixed with 1/3 cup water
1 tbsp. Rapadura
1 tsp. extract

Sift flour and powdered sugar together. Set aside. Beat room temperature egg whites and cream of tartar until soft peaks form. Then while beating, add the zest of the orange and the juice from the orange slowly. Gradually add Rapadura, mixing in gently. Turn off mixer. Sprinkle powdered sugar mix over egg whites, folding slowly until all added.

Grease and flour two deep cookie sheets. (usually with angel food cake you are not supposed to use any oil of any kind, but since this is not going to rise, it is OK and important to be able to get the cake off the sheet in one piece) Pour half of batter into each pan and spread carefully to cover. Bake at 325* for 12 minutes or until done but not too brown. Meanwhile, sprinkle two clean kitchen towels with coconut flour. When cakes are done, loosen sides and bottom and turn out onto towel. Fold edge of towel over the end you begin rolling first (so you don't have any cake-to-cake surfaces) and roll up. Allow to cool.

Mix cream cheese, yogurt, 1 tbsp. Rapadura, and 1 tsp. of extract (orange, vanilla, or your choice) and beat until well mixed. When cake is cooled, unroll and spread filling over the entire cake except for ½" at one of the short ends. Roll cake with the unfrosted edge farthest away from you.