Gluten-Free Classic Swiss Roll
Delight in the timeless elegance of a Gluten-Free Classic Swiss Roll, a light and airy dessert that’s perfect for any occasion. This recipe features a delicate sponge cake crafted from gluten-free flour and cornstarch, ensuring it remains soft and flexible while being completely free of gluten. The cake is rolled up around a luscious filling of freshly whipped cream, lightly sweetened with powdered sugar and optionally studded with juicy, sliced strawberries for a fresh, fruity twist. With just 20 minutes of prep and 12 minutes of baking, this dessert is surprisingly simple to make, while its visually stunning swirls make it a show-stopping centerpiece. Whether you're hosting a gluten-free gathering or simply looking for a light, elegant treat, this Swiss roll provides a delectable balance of sweetness and sophistication. Perfect for afternoon tea, birthdays, or a festive dessert table, it’s sure to impress!
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Recipe Information
Ingredients
- 60 grams Gluten-free all-purpose flour
- 25 grams Cornstarch
- 1 teaspoon Baking powder
- 4 large Eggs
- 120 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 250 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 100 grams Fresh strawberries, sliced (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper. Make sure the paper hangs over the edges for easy removal.
In a small bowl, sift together the gluten-free all-purpose flour, cornstarch, and baking powder. Set aside.
Separate the eggs, placing the egg whites in a large mixing bowl and the yolks in another bowl.
Using a hand mixer or a stand mixer, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add half of the granulated sugar (60 grams), continue beating until stiff peaks form. Set aside.
In the bowl with the egg yolks, add the remaining granulated sugar (60 grams) and vanilla extract. Beat until the mixture is pale and thick, about 3-4 minutes.
Gently fold the egg yolk mixture into the egg whites using a spatula, being careful not to deflate the batter.
Sift the dry ingredients over the egg mixture, and gently fold together until just combined. Ensure there are no lumps of flour.
Pour the batter into the prepared pan, spreading evenly with a spatula. Tap the pan gently on the counter to remove air bubbles.
Bake for 10-12 minutes until the cake is golden and springs back when touched lightly.
While the cake is baking, prepare a kitchen towel by dusting it with powdered sugar. This will help prevent the cake from sticking.
As soon as the cake is out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper.
Starting from a short edge, roll the cake up in the towel. Allow it to cool completely while rolled.
In the meantime, prepare the filling by beating the heavy cream and powdered sugar together until stiff peaks form. If using, gently fold in the sliced strawberries.
Unroll the cooled sponge cake gently. Spread the whipped cream filling evenly over the cake, leaving a small border on all sides.
Gently roll the cake back up without the towel, transferring it to a serving platter seam-side down.
Dust the top with additional powdered sugar before serving. Slice to serve and enjoy!
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 141.0 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 135 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 439 mg | 9% | |
*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.
