Gluten-Free Swiss Roll

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup sugar
  • 1
    cup gluten-free self-raising flour, sifted
  • 2
    tablespoons hot milk
  • 1
    tablespoon sugar, extra
  • 34
    cup jam
  • 2
    tablespoons icing sugar
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DIRECTIONS

  • 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.
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