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Separate the egg whites from the yolks into two large bowls.
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Whisk the egg yolks with vanilla and caster sugar until thick, creamy and pale.
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Sift the gluten free flour, baking powder and melted margarine into the yolks and whisk until combined.
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Whisk the egg white to stiff peaks, put a spoonful into the yolks and fold in, this just loosens the mix. Fold the remaining whites into the yolk mix.
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Grease and line a 9" by 11" swiss roll tin and pour in the mixture, place in oven preheated to gas mark 4/180c and bake for 15-17 minutes until golden and springs back when touched.
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Allow to cool for 5 mins then tip onto another piece of greaseproof paper, starting from one of the shorter edges roll up tightly in the greaseproof and allow to go completely cold.
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Once cold gently unroll (rolling while hot helps prevent the cake from cracking) and spread jam over the sponge before rerolling again. Slice and eat!
Gluten Free Swiss Roll
Back to all recipes.I didn't even know I missed swiss roll until I made this. Completely gluten free and filled with sweet strawberry jam (you can use shop bought or homemade - homemade is nicer but shop bought is fine!) The sponge is beautifully soft too, just remember to "train" it while warm so it will roll later! You could always change it up a bit if you like, switch the jam for different flavours or even something like Nutella
This recipe is...
- Preparation Time: 15 Mins
- Cooking Time: 10 Mins
- This recipe makes 8 servings
This recipe contains:
- Dairy
- Egg
Ingredients
4 large eggs
2tsp vanilla
100g caster sugar (plus extra for rolling)
85g gluten free plain flour
1tsp baking powder
60g melted sunflower spread (or margarine)
Method
Nutritional Information (Per serving)
Cals
Calories
202
Carbs
29g
Fibre
0g
Fat
8g
Sugar
17g
Protein
3g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
I have cooked this Swiss roll and I no test you have not put electric temperature but you have put gas mark 5 thank you
Heather Reynolds25th November 2020
What do you mean by just remember to "train" it while warm so it will roll later!" It does not mention it in recipe. I understood you rolled the swiss roll (I have always used a damp teatowel) when warm then Unrolled when cool to put jam/cream in. I understand your recipe puts jam on warm swiss roll. Does that work?
Marjorie5th April 2020
Alison @ Coeliac Sanctuary7th April 2020
The method of rolling in a tea towel as you say is training the roll.
Thank you for the HR share if the Swiss roll recipient I am going to use fancy jam and coconut cream from mark's
Carole stokoe4th August 2018
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