Gluten Free Chocolate Swiss Roll


  • 25g cocoa
  • 5 tbsp boiling water
  • 5 eggs
  • 125g caster sugar
  • 125g FREEE Self Raising White Flour
  • 175g icing sugar
  • 125g butter, softened
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar


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

Filling & Decoration

  1. Sieve the icing sugar into a mixing bowl, add the softened butter and vanilla.
  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.