Gluten-Free Swiss Roll

12 Jun

One afternoon in the kitchen, I realise I used up all the butter yesterday….so obviously I should make a Swiss Roll as it’s a fatless sponge. It also happens to be one of my favourite cakes. Whilst waiting for it to cook, I decide to do some light reading and discover that they are actually best made with a gluten-free flour – who knew? Oh, and I got to eat all the trimmings with a cheeky spoonful of raspberry jam šŸ˜€ And then, a couple of slices disappeared – so your Swiss Roll will be larger than this! I left mine a little too long to cool, so some of the sponge outer layer stuck to my greaseproof paper (I ran out of jam and had to do a quick dash to the shops).

In-case you find yourself in a similar predicament, here is my recipe:


  • 3 eggs
  • 75g/ 4 1/2 oz gluten free plain flour
  • 75g/ 4 1/2 oz caster sugar, plus a little extra for dusting
  • Raspberry jam


  1. Grease and line a Swiss Roll tin with baking paper
  2. Pre-heat your oven to 200 degrees C
  3. In a large bowl (I use my Kenwood mixer), whisk the eggs for a few seconds to break them up and so they are slightly foamy. Then add the caster sugar and whisk for 4-5 minutes on maximum, until they reach the ribbon stage. This means that when you raise your whisk, it will leave a trail of mixture which stays visible on the surface
  4. Sift in your flour from a height, so you get as much air in the mixture as possible
  5. Fold in the flour, ensuring there are no pockets of flour remaining
  6. Pour into your tin, levelling the surface gently and bake in the oven for 10-13 minutes, until golden in colour and springy to the touch
  7. Meanwhile, tear off another piece of baking paper just larger than your tin and lay it on the counter, sprinkle it with a little caster sugar
  8. Remove from the oven and turn out onto your prepared, sugared baking paper
  9. Trim the edges to neaten them (about 1 cm) and make a shallow cut about 2cm from one of the short ends. DO NOT cut all the way through!
  10. Then quickly roll up your cake, starting from the cut end (use the paper to help you get a tight roll)
  11. Leave it to cool completely on a wire rack
  12. When cool, carefully un-roll and spread with some warmed raspberry jam
  13. Re-roll and sprinkle the top with a little more sugar

Ta-da! This is a light and tasty cake, ideal for summer. You can make many different variations of this recipe – chocolate with a vanilla buttercream, as above with lemon curd filling and much more! Have a look around on the internet for inspiration. It could also form the basis of a roulade (a decadent dessert filled with fruit and cream). I am sure that I will have more recipes to follow, but this is a basic starter recipe which tastes absolutely fantastic. You’ll never go back to shop-bought Swiss Rolls again!


2 Responses to “Gluten-Free Swiss Roll”

  1. boowholefoods June 13, 2017 at 9:15 am #

    This sounds delicious, can’t wait to see pictures!

    • glutenfreeness June 13, 2017 at 12:34 pm #

      Pictures uploaded! It’s very yummy – I can eat two slices at once.

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