Preheat oven to 325 degrees.
Line a cookie sheet with parchment paper.
Add egg whites to a stand mixer and beat until soft peaks form.
Add 1/3 cup sugar and beat until stiff peaks form.
In a medium bowl beat the egg yolks and the other 1/3 cup of sugar until it is thick and creamy.
Add the oil, hazelnut flavor and cocoa and beat well.
Fold the egg whites into the egg yolk mixture as well as the gluten free flour until blended.
Pour batter onto lined cookie sheet and bake for 12-15 minutes.
While baking take out a few towel and wet it so it’s damp.
Lay towel on counter.
Sprinkle cocoa powder over towel.
Remove cake roll from oven and invert it onto tea towel.
Gently remove parchment paper.
Carefully roll up cake roll.
For filling I whipped up cream until thick with a bit of sweetener.
I also made a cherry filling using frozen cherries, sweetener and cornstarch.
Carefully open up roll.
Spread a bit of whipped cream all over roll.
Add cherry filling.
Gently roll up and place on a serving plate.
Cover roll with whipped cream and cherry filling.