Gluten-Free Classic Swiss Roll

Delight in the timeless elegance of a Gluten-Free Classic Swiss Roll, a light and airy sponge cake that's as visually stunning as it is delicious. This gluten-free adaptation features a delicate balance of gluten-free all-purpose flour and cornstarch, ensuring a soft, flexible texture perfect for rolling. Whipped to perfection, the batter combines stiff peaks of egg whites with a touch of vanilla for a subtly sweet and fragrant base. Filled with luscious homemade whipped cream and optional fresh strawberries, each bite offers a harmonious blend of creamy richness and fruity freshness. Perfectly dusted with powdered sugar, this 20-minute prep dessert is a showstopper for any occasion, from tea parties to holiday gatherings. Indulge in this gluten-free treat that’s both light and irresistibly satisfying!

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

In a small bowl, sift together the gluten-free all-purpose flour, cornstarch, and baking powder. Set aside.

Step 3

Separate the eggs, placing the egg whites in a large mixing bowl and the yolks in another bowl.

Step 4

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.

Step 5

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.

Step 6

Gently fold the egg yolk mixture into the egg whites using a spatula, being careful not to deflate the batter.

Step 7

Sift the dry ingredients over the egg mixture, and gently fold together until just combined. Ensure there are no lumps of flour.

Step 8

Pour the batter into the prepared pan, spreading evenly with a spatula. Tap the pan gently on the counter to remove air bubbles.

Step 9

Bake for 10-12 minutes until the cake is golden and springs back when touched lightly.

Step 10

While the cake is baking, prepare a kitchen towel by dusting it with powdered sugar. This will help prevent the cake from sticking.

Step 11

As soon as the cake is out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper.

Step 12

Starting from a short edge, roll the cake up in the towel. Allow it to cool completely while rolled.

Step 13

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.

Step 14

Unroll the cooled sponge cake gently. Spread the whipped cream filling evenly over the cake, leaving a small border on all sides.

Step 15

Gently roll the cake back up without the towel, transferring it to a serving platter seam-side down.

Step 16

Dust the top with additional powdered sugar before serving. Slice to serve and enjoy!

Nutrition Facts

Serving size	(780.3g)

Amount per serving	% Daily Value*
Calories	2000.3

Total Fat 103.4g	0%
Saturated Fat 56.4g	0%
Polyunsaturated Fat 0g
Cholesterol 994mg	0%
Sodium 1410.6mg	0%
Total Carbohydrate 222.4g	0%
Dietary Fiber 3.7g	0%
Total Sugars 141.0g
Protein 27.3g	0%

Vitamin D 164IU	0%
Calcium 135.2mg	0%
Iron 4.4mg	0%
Potassium 439.1mg	0%

*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.

Source of Calories

Fat: 48.2%

Protein: 5.7%

Carbs: 46.1%