Chocolate Swiss roll
- Serves:
- 10
- Course:
- Dessert
- Prep:
- 10 mins
- Cook:
- 15 mins
- Total time:
- 25 mins
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.
Nutritional Information
-
KCalories
241 -
Protein (g per Serving)
3 -
Carbohydrates (g per Serving)
34 -
Fibre (g per Serving)
1 -
Fat Contents (g)
10
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
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Preheat the oven to 200°C/400°F/Gas Mark 6
Line a Swiss roll tin, 22cmx32cm/ 8 1/2″x 13″ or similar with baking parchment
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
Gently fold in the gluten free flour and cocoa powder, add one tablespoon of warm water and again gently fold in
Pour the mixture into the prepared tin and smooth it out
Bake for 10-12 minutes or until just firm to the touch
Cut a sheet of baking parchment slightly larger than the Swiss roll tin and lay it on your work surface. Sprinkle the parchment with sugar.
Tip the cooked sponge onto the parchment, base upwards, and carefully peel the parchment off the base of the sponge, leaving the sponge to cool completely
Make the butter icing by whipping up the butter and icing sugar with the vanilla essence and milk to make a fluffy butter icing
To assemble, spread the butter icing over the sponge, then roll up to form a log shape and trim each edge of the roll
Finally, slice and serve with fresh fruit.