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3.75 from 4 votes
Gluten Free Swiss Roll Recipe
Gluten Free Swiss Roll
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A simple gluten free Swiss Roll recipe that anyone can make, don't be scared of the rolling process, it's not difficult I promise! This is also made dairy free with a dairy free buttercream

Course: Tea Time
Cuisine: Free From - gluten and dairy
Keyword: Dairy Free, Genoise, Gluten Free, sponge, Swiss Roll, Traditional
Servings: 10 slices
Calories: 374 kcal
Author: Glutarama
To make the Genoise sponge
  • 60 g gluten free plain flour
  • 60 g gluten free self raising flour
  • 130 g caster sugar
  • 4 eggs separated
To make the butter cream
  • 250 g icing sugar
  • 150 g unsalted butter I use Flora dairy free block
  • 1 tsp vanilla extract
  • 2 tbsp boiled water
Additional filling
  • 4 tbsp jam I used a summer berry jam on this occasion
  1. 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.
  2. Add the egg whites to a mixer and using the whish attachment beat into firm peaks.

  3. 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.

  4. Change from a whisk attachment to a cake batter paddle then add the egg yolks and mix quickly to combine.

  5. Fold in the sifted flours quickly but gently to prevent knocking too much air out of the mixture. You could carry on using the mixer paddle but I prefer to do this by hand using a silicone spatula as you can 'feel' the cake mixture more and know when it's ready.

  6. Add to your well oiled and lined tin(s)
  7. Bake on 180°C 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!

  8. Remove from oven and cool for 5 mins before gently removing from tin and placing on a damp tea towel (I run my tea towel under a hot tap and wring out while the sponge is baking.

  9. The sponge will still be on it's baking paper so remove this and place the sponge bottom side up onto the damp tea towel (the top golden side will be touching the damp cloth). 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.

  10. You will end up with a rather odd looking fat rolled up tea towel on your cooling rack with your Genoise sponge tucked up nice and warm inside!

  11. Leave the sponge rolled for at least 15mins while you make your buttercream

To make the buttercream
  1. Simple add the butter or dairy free alternative to the clean mixing bowl along with the vanilla extract and boiled water and beat until light. Add the icing sugar in stages and beat for a prolonged period, the longer you beat the whiter and lighter the buttercream becomes.

To fill your Swiss Roll
  1. By now your sponge will have cooled to body temperature. Gently unroll and dollop spoonful's of jam onto the bottom side (inner curl) of the sponge and smooth over the sponge with a pallet knife, this is actually the trickiest bit, covering the sponge with jam whilst the sponge tries to stay in a rolled up position.

  2. By now your sponge will have cooled enough to add the buttercream without it melting.

  3. To add your buttercream I strongly recommend using a piping bag, far less stressful and you won't end up smearing the jam around too. I use a round nozzle and simply pipe tight 'S' shape lines of buttercream over the curled sponge until all the sponge is covered in an even layer of butter cream from end-to-end and edge-to-edge.

  4. 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 buttercream and jam to squeeze out of the sides.

  5. Place on a board or plate with the overlapped end downwards and dust with icing sugar.

  6. Breath a sigh of relief and make a well earned cup to tea to celebrate!

Nutrition Facts
Gluten Free Swiss Roll
Amount Per Serving
Calories 374 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g40%
Cholesterol 98mg33%
Sodium 30mg1%
Potassium 34mg1%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 42g47%
Protein 5g10%
Vitamin A 470IU9%
Vitamin C 1mg1%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.