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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

Ready In:
40mins
Serves:
Units:

ingredients

  • 4 eggs
  • 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

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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RECIPE MADE WITH LOVE BY

@Jubes
Contributor
@Jubes
Contributor
"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"
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  1. Jubes
    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
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