Gluten-Free Chocolate Swiss Roll
Indulge in the decadence of a Gluten-Free Chocolate Swiss Roll, the perfect dessert for those with gluten sensitivities who refuse to compromise on flavor. This show-stopping treat features a light, airy sponge made with gluten-free baking flour and rich cocoa powder, expertly rolled to encase a luscious whipped cream filling. With just a 20-minute prep time and a quick 10-minute bake, this elegant recipe is both accessible and impressive. Each slice unveils a swirl of chocolate cake and creamy sweetness, dusted with powdered sugar for a picture-perfect finish. Whether you're hosting a celebration or treating yourself, this gluten-free masterpiece is sure to win hearts and satisfy cravings. Keywords: gluten-free dessert, chocolate swiss roll, easy gluten-free baking, whipped cream filling, cocoa cake recipe.
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Recipe Information
Ingredients
- 60 grams Gluten-free baking flour
- 20 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 4 large Eggs
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 200 ml Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Vanilla extract (for filling)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat the oven to 180°C (350°F). Line a 9x13 inch baking tray with parchment paper.
In a bowl, sift together the gluten-free baking flour, cocoa powder, and baking powder. Set aside.
Separate the eggs, placing the yolks in one bowl and the whites in another.
Beat the egg yolks with 50 grams of sugar and vanilla extract until pale and creamy.
In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form.
Gradually add the remaining 50 grams of sugar to the egg whites, continuing to whisk until stiff peaks form.
Gently fold the egg yolk mixture into the egg whites using a spatula.
Sift the dry ingredients over the egg mixture and fold gently until combined. Be careful not to deflate the mixture.
Spread the batter evenly into the prepared baking tray.
Bake for 8-10 minutes, until the cake springs back when touched.
Remove from the oven and let it cool for a couple of minutes. Then, turn the cake out onto another piece of parchment paper that has been dusted with 2 tablespoons of powdered sugar.
Carefully peel off the baking parchment. Using the sugar-dusted parchment, gently roll the cake from one short side to the other and set aside to cool completely.
While the cake is cooling, make the filling by whipping the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Once cooled, unroll the cake and spread the whipped cream filling evenly over the surface.
Re-roll the cake gently but tightly without the parchment paper and place seam-side down on a serving platter.
Dust with additional powdered sugar before serving. Slice and enjoy your Gluten-Free Chocolate Swiss Roll!
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 132.1 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 143 mg | 11% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
