Another recipe that I have been wanting to share with you for ages, is a gluten free Swiss roll. It’s one of those recipes that might seem a bit fiddly, but it really isn’t. The sponge itself only requires 3 ingredients and you can then fill the fluffy and ever so light Swiss roll with jam, lemon curd, whipped cream, buttercream – in fact whatever takes your fancy. This is simply the basic recipe for you to adapt and transform into whatever grabs you!
I’ve filled this Swiss roll with homemade lemon curd and whilst it turned out great, I did actually boo-boo with this, as I filled my sponge whilst still warm, which would have been fine if it was jam, but as it was homemade curd made with dairy products and eggs I should have let my sponge go cold first before filling with the chilled curd. So, to make sure I do everything right by you I’m going to explain in my method what I should have actually put into practice myself!
Ingredients (Serves 8)
3 large eggs
75g caster sugar
75g gluten free white mix or gluten free self- raising flour (sieved)
Preheat oven to 200C/400F/Gas 6/180C Fan
Grease and line a 23 x 33cm (9 x 13 inches) Swiss roll tin.
Pop the eggs and caster sugar into a large bowl.
Whisk the eggs and sugar on a high speed until the mixture becomes pale, creamy, thick and airy!
Add the sifted gf mix/flour – I wouldn’t normally say about sifting mix/flour in recipes, but you want to get as much air into this sponge as possible.
Grab a large metal spoon, and if you can imagine, you want to move the spoon in a figure of 8 motion, cutting through the mixture as you stir – this will incorporate the mix without squishing all the air out.
Transfer the mixture into the prepared tray and jiggle the tray about to ensure the mixture is evenly distributed.
Pop in the oven and bake for about 10-12minutes – I set my timer for 12 minutes and that was just right. Once cooked the sponge will be golden brown and soft and springy to touch!
Whilst the sponge is baking you need to get things ready for rolling the swiss roll up. Cut a piece of greaseproof a bit bigger than the sponge. Sprinkle lots of caster sugar onto the paper.
As soon as the sponge is cooked remove it from the oven, gently tip the sponge upside down lengthways onto the sugared greaseproof paper. Peel the paper off the cooked sponge. And then, starting from the edge of the sponge that is nearest to you, roll the sponge up tightly incorporating the greaseproof paper within the cake as you roll. Leave to go cold.
Once cool, gently unroll the sponge and spread the surface evenly with jam, lemon curd or even maybe some Nutella. You can of course add fresh cream or buttercream at this stage too. Roll the sponge up again, but 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!
This Swiss roll is best enjoyed on the day you make it and should you choose to fill it with homemade lemon curd, fresh cream or anything else that you normally need to keep chilled, you will then need to pop it in the fridge.
Sorry for the lack of pictures at the roll up stage…..maybe get chance to add a few more when I make this again!
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.