Updated 12th May 2023
Gluten free Swiss roll is one of the many recipes that’s been on my LONG list of things I wanted to share with you. So here it is!
At first glance, Swiss roll may seem a little fiddly to make, but it really isn’t. And miraculously, this delicious, light and airy sponge only requires 3 ingredients to rustle it up.
For this recipe I filled my Swiss roll with homemade lemon curd and whilst it turned out great, I did mess up a little when I made it, as Ideally I should have allowed the sponge to cool completely before adding the lemon curd. So, to make things right, I’m going to explain in my method what I should have actually put into practice myself. *Jam can be spread onto warm sponge before rolling.
Ingredients
3 large eggs, room temp
75g (4oz) caster sugar
75g (4oz) gluten free white mix or gluten free self-raising flour (sieved)
To fill
3 heaped tablespoons of homemade lemon curd (or your favourite jam)
Method
Preheat the oven to 200C/400F/Gas 6/180C Fan.
Grease and line a 8 x 12 inch Swiss roll tin.
Put the eggs and caster sugar into a large bowl.
Using an electric hand whisk or stand mixer, whisk until the mixture becomes pale and creamy and leaves a trail from the whisk.
Sift in the gluten free flour.
Grab a large metal spoon or spatula and cut through the mixture in a figure of 8 motion. This will incorporate the mix without squishing all the air out. Try not to over stir and stop the moment the flour has been incorporated.
Transfer the mixture into the prepared tray. Gently tip and tilt the tray in until the sponge mixture is evenly distributed.
Pop the tray. in the oven and bake for approximately 12 minutes. The sponge will be golden brown and springy to touch when fully baked.
Whilst the sponge is baking, sprinkle a piece of greaseproof paper – slightly larger than the sponge – with caster sugar. If using jam, mix with a spoon or gently heat to soften it.
Once baked remove the sponge from the oven. Carefully transfer it baked side down onto the sugared greaseproof paper. Peel the paper from the baked sponge.
Roll the sponge lengthways, incorporating the greaseproof paper with the sponge as you roll.
*If filling with jam, spread this over the warm sponge and then tightly roll the sponge, using the greaseproof paper to help you guide the sponge into a tight roll.
Once cool, gently unroll the sponge and spread with lemon curd. Roll the sponge up again, but of course, this time without the paper. Don’t worry about the odd crack here and there, (I get them all the time) it will still taste AMAZING!
Recipe notes and suggestions:
Swiss roll is at its best on the day it’s made. Whilst the Swiss roll can be frozen, I feel after defrosting, its best use would be for the base of a trifle.
Buttercream of any flavour, fresh Cream and ganache are a few other filling options for beautifully enhancing a humble Swiss roll.
Thanks as always for checking out my recipes and other bits and bobs I share. I appreciate it so much! Here for you if you have any questions.
For now,
Liz x
P.S. Ive also posted a quick video on my YouTube channel of me rustling up a jam Swiss roll. Click here to watch.
