Gluten Free Swiss Roll Food
SWISS ROLL
The ultimate nostalgic treat, make your own Swiss roll sponge with fruity strawberry jam filling. This easy dessert is great for entertaining and birthday parties.
Provided by Member recipe by themaster
Categories Afternoon tea, Dessert, Treat
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.
- Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.
- While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.
- Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.
Nutrition Facts : Calories 162 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
GLUTEN-FREE SWISS ROLL
Another Sally Wise Recipe. For a lactose free cake she suggest substituting hot water for the hot milk. As a variation, you can use lemon curd in place of the berry jam
Provided by Jubes
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- heat oven to 180°C Greas a 25cm x 30cm Swiss Roll tin'Line the base of the tin with baking paper and grease the paper.
- Beat the eggs and sugar in a large bowl until pale and thick.
- Lightly fold in the flour.
- Drizzle the milk down the inside of the bowl and lightly fold through.
- Pour the mixture into the prepared tin and bake 10 - 12 minutes, or until golden and a metal skewer inserted into the centre comes out clean.
- Place a piece of baking paper on a board that is slightly larger than the Swiss Roll tin being used. Spread over it the extra 1 tablespoon of sugar.
- Turn the cake out, onto the paper. Peel off the original baking paper and discard the original paper. Roll up the cake with the new layer of baking paper.
- Cover the cake loosely with a clean tea-towel and transfer to a wire rack to cool.
- Gentley unroll the cake, discard the baking paper, spread over the jam and roll back up again.
- Sift the icing sugar over the top and serve.
Nutrition Facts : Calories 247.8, Fat 2.5, SaturatedFat 0.9, Cholesterol 93.5, Sodium 47.4, Carbohydrate 53.6, Fiber 0.3, Sugar 47, Protein 3.4
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