It’s always a challenge when trying to make a free-from cake, and this one is a definite crowd pleaser, especially as it is dairy, wheat and gluten-free too!
This simple recipe is really easy to make, and tastes as yummy as it looks! People are often scared of making Swiss Rolls as they’re worried it will crack and break when they roll. So far, this recipe hasn’t failed us yet. Follow our tried and tested technique and it should work perfectly for you too!
Hint hint - it would also make a wonderful treat for Mothers Day this weekend too!
You will need:
For the roll
- 5oz caster sugar
- 3 eggs
- 5oz gluten-free plain flour - sifted
- 1 tbsp dairy-free milk
- ½ cup warmed raspberry jam
- 1 tbsp dairy-free spread
To help you roll
- Caster sugar for rolling out
- A clean and damp tea towel
Preheat the oven to 200°c/390°f/ Gas 6 and grease and line a non stick baking tray/ roasting tin.
In a large bowl, add the eggs and caster sugar and beat for around 10 minutes, or until the mix has turned pale in colour and increased significantly in volume.
Slowly add 1 tablespoon of the sifted flour at a time. Stir gently after each addition so that you don’t damage the air bubbles you’ve just beaten in to the mixture.
Add the warm dairy-free milk and stir gently into the cake mix.
Pour the mixture into the prepared baking tray/ roasting tin, and gently smooth out before placing in the oven to bake for around 12-15 minutes, or until it has turned golden and springy to touch.
While the mixture is cooking, place the damp tea towel on a level and flat surface, before placing a sheet of greaseproof paper over the top. Then sprinkle the greaseproof paper with 2 tablespoons of caster sugar – this will help when it comes to the rolling process.
Remove from the oven, and immediately turn out onto the prepared greaseproof paper. Working quickly, remove the greaseproof paper, then trim the edges of the Swiss Roll so they are neat, before carefully rolling up. Use the damp tea towel to help roll as it will stop cracks forming!
Leave to cool for a further 10-15 minutes before very gently unrolling and spreading the warmed jam. Remember to leave a 2cm gap from the edge so the jam doesn’t spill out when you roll it back up.
On one end, make a slight cut all the way across the width, only half way through, to help start the rolling back up process. Very slowly, roll on the side where you made the slight cut. You should end up with a smooth Swiss Roll with no cracks.
Sprinkle with a little extra caster sugar before serving.