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Gluten Free Lemon Swiss Roll also dairy free by Glutarama
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Gluten Free Lemon Swiss Roll

A simple gluten free Lemon Swiss Roll recipe that anyone can make, don't be scared of the rolling process, it's not difficult I promise! Filled with shop bought or homemade Lemon Curd, the perfect teatime treat fit for a Queen.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Tea Time
Cuisine: Dairy Free
Keyword: Dairy Free, Genoise, Gluten Free, Sponge, Swiss Roll, Traditional
Servings: 10 slices
Calories: 161kcal
Author: Glutarama

Ingredients

To make the Genoise sponge

  • 60 g gluten free plain flour
  • 60 g gluten free self raising flour
  • 130 g caster sugar
  • 4 egg(s) separated
  • 150 g lemon curd for homemade recipe see notes

Instructions

  • First things first, sieve both the flours together - a couple of times if you can be bothered! 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 or large bowl and using the whisk attachment beat into firm peaks.
  • Add the caster sugar a table spoonful at a time and continue to beat until the whites become stiff and have a beautiful glossy sheen to them.
    TOP TIP: You know it's ready if you take a pinch a bit and rub your fingers together, if you can feel the sugar grains between your fingers you need to continue beating.
  • Next add the egg yolks and whisk on slow, just enough to combine the two.
  • Fold in the sifted flours quickly with a silicone spatula. Make sure you do this gently to prevent knocking too much air out of the mixture.
  • Add to your well oiled and lined baking tin.
  • Bake on 180°C | 160°C fan | 350°F | Gas 4 for 18-20 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!
  • Remove from oven and cool for 5 mins before gently removing from tin and placing on a damp tea towel top side down (I run my tea towel under a hot tap and wring out while the sponge is baking.
  • Gently peel off the baking paper. Now be brave and fold the end of tea towel over the short side of your sponge and gently begin to roll your sponge up away from you in a firm (but not too tight) roll. Your tea towel will roll up inside the sponge.
  • You will end up with a rather odd looking fat rolled up steaming tea towel on your cooling rack with your Genoise sponge tucked up nice and warm inside!
  • Leave the sponge rolled for at least 10 mins - this means the sponge cools and creates its own memory of being rolled up!

To fill your Swiss Roll

  • By now your sponge will have cooled to body temperature. Gently unroll and dollop spoonful's of lemon curd over the bottom side (inner curl) of the sponge and smooth over the sponge with a pallet knife.
  • Now here comes the fun part. Your sponge will already know where it's going so gently re-roll the sponge being careful to not roll too tight causing your lemon curd to squeeze out of the sides.
  • Place on a board or plate with the overlapped end downwards and dust with icing sugar.
  • Breath a sigh of relief and make a well earned cup to tea to celebrate!

Notes

To make your own Homemade Lemon Curd is simple. I have made a Simple Homemade Vegan Lemon Curd but of course this is a bit redundant in the case of this recipe as it's packed with eggs!
 
To make my own lemon curd for this Lemon Swiss Roll I followed the simple recipe here by BBC Good Food. All you need is 2 lemons, 100g caster sugar, 50g butter(I used my plant butter) and 2 eggs.

Nutrition

Calories: 161kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 70mg | Potassium: 25mg | Fiber: 1g | Sugar: 22g | Vitamin A: 95IU | Calcium: 17mg | Iron: 1mg