Chocolate Swiss roll
Swiss roll is a really quick and easy cake. It's great with buttercream but you can fill it with freshed whipped cream. The sponge on its own is also a great base for tiramisu and trifle. Ithas no fat in the batter abd due to the number of eggs, there is no need for Xanthan gum.
Credited to: Coeliac UK
Kcal: 241.0
Difficulty: Pretty easy
Serves 10
10 mins prep
15 mins cooking time
Ingredients
- 3 medium eggs
- 100g (3½ oz) caster sugar, plus extra for dusting
- 100g (3½ oz) gluten free self-raising flour*
- 1tbsp Cocoa powder
- 1 tbsp warm water
- 100g (3½ oz) butter
- 175g (6oz) icing sugar
- 1 tbsp milk
- 1 tsp vanilla essence
- Fresh berries to decorate, optional
Notes: *Please check our Food and Drink Information for suitable products.
Method
1. Preheat the over to 200 oC/400 oF/Gas Mark 6
2. Line a Swiss roll tin, 22cmx32cm/ 8 1/2"x 13" or similar with baking parchment
3. To make the Swiss roll, using a mixer with a whisk attachment, whisk the eggs and the sugar together for several minutes to get a thick foam consistency
4. Gently fold in the gluten free flour and cocoa powder, add one tablespoon of warm water and again gently fold in
5. Pour the mixture into the prepared tin and smooth it out
6. Bake for 10-12 minutes or until just firm to the touch
7. Cut a sheet of baking parchment slightly larger that the Swiss roll tin and lay it on your work surface. Sprinkle the parchment with sugar.
8. Tip the cooked sponge onto the parchment, base upwards, and carefully peel the parchment off the based of the sponge, leaving the sponge to cool completely
9. Make the butter icing by whipping up the butter and icing sugar with the vanilla essence and milk to make a fluffy butter icing
10. To assemble, spread the butter icing over the sponge, then roll up to form a log shape and trim each edge of the roll
11. Finally, slice and serve with fresh fruit.
Nutritional information per serving
Kcal
241
Fat
10g
Carbs
34g
Protein
3g
Fibre
1g
