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Gluten Free Chocolate Swiss Roll Cake

Makes 1 swiss roll

This great classic cake can make a special occasion of morning coffee or afternoon tea. A Chocolate Swiss Roll could be the ideal treat for the next Father’s Day and it also forms the basis for the traditional Gluten Free Christmas Yule Log.

Free from Gluten, Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • CHOCOLATE SWISS ROLL SPONGE
  • 25g cocoa
  • 5 tbsp boiling water
  • 5 eggs
  • 125g caster sugar
  • 125g FREEE Self Raising White Flour
  • butter, for tray
  • VANILLA BUTTERCREAM FILLING
  • 175g icing sugar
  • 125g butter, softened
  • 1 tsp vanilla extract
  • TOPPING
  • 1 tbsp icing sugar

Chocolate Swiss Roll Sponge

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 23 x 33cm/9 x 13” baking tray or insert a baking liner.
  3. Put the cocoa and water into a bowl, mix into a smooth paste and set aside.
  4. Break the eggs into a large bowl and whisk using electric beaters.
  5. Add the caster sugar and whisk for a minute.
  6. Sieve the flour into the bowl and whisk lightly.
  7. Add the prepared cocoa mixture and whisk again.
  8. Tip the mixture into the prepared tray and spread it out to the edges.
  9. Bake for 13-15 minutes.
  10. Leave the cake in the tray for 2-3 minutes then carefully tip it out onto a clean tea towel.
  11. Using the tea towel to support the sponge, gently roll it up from the short end and leave to cool.

Vanilla Buttercream Filling and Topping

  1. Sieve the icing sugar into a mixing bowl, add the softened butter and vanilla extract.
  2. Beat together until smooth.
  3. Gently unroll the cold sponge, spread the buttercream evenly over the inside, then roll the sponge up quite tightly from the short end, making sure the filling stays inside. You can use the tea towel to help with this.
  4. Dust the top with icing sugar before serving.

Equipment

23 x 33cm/9 x 13” baking tray, electric beaters, clean tea towel and large mixing bowl

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

13-15 minutes
Really enjoyed this cake. Very easy recipe. Light sponge. Delicious
By katrina
16 May 2020
Made this today in lock down didn’t have SR. Flour used gluten free plain with 1/2 tsp baking powder and 1/2 baking soda it was so light a fluffy. Filled with strawberry jam. Excellent recipe easy too.
By Corinne Dainton
05 May 2020

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Ingredients

Change Quantities:
  • CHOCOLATE SWISS ROLL SPONGE
  • 25g cocoa
  • 5 tbsp boiling water
  • 5 eggs
  • 125g caster sugar
  • 125g FREEE Self Raising White Flour
  • butter, for tray
  • VANILLA BUTTERCREAM FILLING
  • 175g icing sugar
  • 125g butter, softened
  • 1 tsp vanilla extract
  • TOPPING
  • 1 tbsp icing sugar

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