I’ve been to my Mums for many a tea now where she’s produced a lovely gluten free Swiss Roll, I’d always planned to make one myself one day but never quite had the bottle! The whole rolling of a thin sponge scares me, let alone attempting to roll a gluten free sponge! Today I made a trifle and to make the trifle sponges I used my Genoise Sponge recipe but spread it out thinly in a baking tray. Looking at the sponge as it cooled I decided to be brave and quickly whipped up another batch of sponge mix. After a quick call to my Mum for advice on how to fill the sponge and roll it, I did this, and believe me when I say, it’s not as bad as you think it will be. For my first attempt I’m pretty pleased!
In a photo above I’ve supported the 1st stage Swiss Roll with a knife, as I found without the cream and jam added it was likely to unroll unless balanced at an angle. Due to the fact that the sponge has been rolled, it takes a little longer to cool down. I would recommend NOT allowing it to cool completely as you still want an element of flexibility when you unroll and re-roll. As this can be made dairy free you can make the butter cream with dairy free spread, if this is the case you may be familiar with the fact that you may need to add slightly more icing sugar to reach the right consistency.
I refer to this sponge in a lot of my recipes, it's the perfect base sponge for trifle, tiramisu, birthday cakes, swiss rolls, gateaux....It NEVER fails and is so light and fluffy, no one will suspect it's free from.
- 120 g gluten free plain flour
- 120 g gluten free self raising flour
- 130 g caster sugar
- 4 eggs seperated
First things first...sieve both the flours together....4x! I've tried making this sponge with and without the sieving process and believe me it does make a difference.
Add the egg whites to a mixer and beat into firm peaks
Add the caster sugar a spoonful at a time and continue to beat until the whites become stiff and have a beautiful glossy sheen to them. You know it's ready if you take a pinch and rub your fingers together, if you can feel the sugar grains between your fingers you need to continue beating.
Add the egg yolks and mix quickly to combine
Fold in the sifted flours quickly but gently to prevent knocking too much air out of the mixture.
Add to your well oiled and lined tin(s)
Bake on 180°C for 20 minutes - keep a close eye to make sure the sponge does not catch, you know this will be ready when you get a perfect spongy bounce to the touch....the cooked smell is unmistakable!
depending on the recipe you plan to use this for allow to cool completely, or a little if planning on rolling.
Swiss Roll Butter Cream
250g icing sugar
150g unsalted butter
1 tsp vanilla essence
2 tsp boiling water (optional with dairy free version)
Simply add all the ingredients to a bowl and beat until pale and creamy.
I would recommend spreading the butter cream onto the Swiss Roll first and then smoothing the jam on top, the reason for this is that I always find butter cream impossible to spread over jam and you end up with a jammy-creamy mess … to prove my point, I forgot to do this and as you can see in the finished result the jam has mixed with the cream and you end up with less defined layers. Next time I do this I’ll add an updated photo below to show you the difference it makes!