I’ve been to my Mums for many a tea now where she’s produced lovely gluten free Swiss Rolls, 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!


Prepared Baking Sheet

I’ve used a 15″x10″ baking sheet here, sprayed with oil and lined with greaseproof paper


Genoise Sponge Batter

This is a photo of the sponge batter I used for the trifle sponges, the second batch I made sure there was a smoother finish as this would be the outside of the Swiss Roll


pre-rolled Swiss Roll

To achieve this I removed the sponge from the baking sheet as soon as it was cool enough to handle. I then placed a second sheet of greaseproof on top of the sponge and rolled the sponge as tightly as possible without cracking the sponge (too much!)


In the photo above I’ve supported the 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.

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 first and then smoothing the jam ontop, 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!