Gluten Free Swiss Roll

Friday, 29 December 2017

 Gluten Free Swiss Roll

I was looking for a gluten free swiss roll recipe because I wanted to make a trifle for a friends Christmas party. I came across a recipe from Mary Berry. 

All I did was substitute the flours for a gluten free flour and it worked out beautifully.

It's a nice easy recipe. I think the next time I make this I will beat the eggs longer. It does say 10 minutes and look for the mixture to be thick and leave a trail. I don't think mine was thick enough as it didn't leave a distinct trail. Still yummy though. 


Gluten Free Swiss Roll

4 eggs, large
100 g caster sugar
100 g gluten free self-raising flour
175 g strawberry jam

Heat oven to 180°C/356F. Grease a 33cm x 23cm (13in x 9in) Swiss Roll tin. Line the base of the tin with baking paper and grease the paper.

Air is the only raising agent in a Swiss Roll so get whisking. It can take up to 10 minutes to whisk in enough air. Beat the eggs and sugar in a LARGE bowl until pale and thick enough for the mixture to leave a trail when the whisk is lifted.

When the egg and sugar mixture is thick and aerated enough gently sift over the flour and lightly fold it in.

Ease the mixture into the corners of the tin by tilting gently, trying to avoid popping any of the bubbles.

Pour the mixture into the prepared tin and bake 10 - 12 minutes, or until golden and a metal skewer inserted into the centre comes out clean.

Place a piece of baking paper on a board that is slightly larger than the Swiss Roll tin being used. Scatter it liberally with caster sugar.

Turn the cake out, onto the paper. Peel off the original baking paper and discard the original paper. Roll up the cake with the new layer of baking paper. Cover the cake loosely with a clean tea-towel and allow to cool.

Gently unroll the cake, discard the baking paper, spread over the jam and roll back up again.

 Gluten Free Swiss Roll with baking paper

Sift the icing sugar over the top and serve.


Mixture fluffs up considerably when you beat the eggs and sugar and may over run your bowl as it did mine so make sure you use a large bowl.

This recipe has a mix of methods from:
Red Online
Delicious Magazine
Genius Kitchen
Projects Exeter


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