There’s something irresistibly comforting about a classic Swiss roll, with its soft, spongy texture, sweet jam filling, and a swirl of rich cream. Now, imagine all that deliciousness made completely gluten-free, so everyone can enjoy a slice of this beloved treat, no matter their dietary needs. A gluten-free jam and cream Swiss roll is the perfect balance of flavours and textures, with a light and airy sponge cake that’s rolled to perfection, encasing a generous layer of fruity jam and a creamy, dreamy filling.
This gluten-free version of the classic dessert doesn’t compromise on taste or texture. The cake is tender and moist, while the jam adds a burst of sweetness and the cream delivers the smooth richness that makes every bite a pure delight. Whether you're serving it at a family gathering, a birthday celebration, or simply enjoying an afternoon tea, this Swiss roll will impress your guests and satisfy your cravings.
Making a gluten-free Swiss roll might sound challenging, but it’s easier than you think! With a few simple tips and the right ingredients, you’ll be able to recreate this timeless dessert without any gluten, but with all the flavour and fun. So, get ready to roll up some sweet memories and treat yourself to a slice of this delightful jam and cream Swiss roll.
Here are some helpful tips and tricks to make your gluten-free jam and cream Swiss roll turn out perfectly every time:
1. Use a Good Gluten-Free Flour Blend:
For the best texture, use a high-quality gluten-free flour blend designed for cakes. Look for one that contains a mix of rice flour, potato starch, and tapioca flour. This will help create a light and airy sponge.
2. Add Xanthan Gum (If Not in Your Flour Blend):
Gluten-free cakes can sometimes be crumbly without the help of a binding agent. If your flour blend doesn’t already contain xanthan gum or guar gum, consider adding about 1/2 teaspoon to help the cake hold together and create a smoother texture.
3. Don’t Over mix the Batter:
Over mixing can result in a dense, chewy cake. Mix just until the ingredients are combined for a light, spongy texture.
4. Use Room Temperature Eggs:
Room temperature eggs whip up much better and will help create the desired lightness and fluffiness in the sponge. Take your eggs out of the fridge about 30 minutes before baking.
5. Grease and Line Your Baking Tray Well:
To ensure your Swiss roll comes out without sticking, grease and line your baking tray with parchment paper. It’s also a good idea to leave an overhang on the sides of the paper for easy removal once the cake is baked.
6. Bake Until Golden, but Not Overdone:
The sponge should be golden and firm to the touch but not overbaked. Keep an eye on the cake, as gluten-free cakes often bake faster than traditional ones. Test by gently pressing the top of the sponge — it should spring back.
7. Cool the Sponge Properly:
Once baked, let the sponge cool for just a few minutes in the pan, then transfer it onto a clean kitchen towel (dusted lightly with powdered sugar). This will help prevent sticking when you roll it up.
8. Roll the Cake While It’s Warm:
As soon as your cake is out of the oven, carefully roll it up with the towel still inside, while it’s still warm. This step helps the cake hold its shape when you unroll it later for filling, making it less likely to crack.
9. Chill the Cake After Filling:
After you’ve spread the jam and cream, carefully roll up the cake, then chill it in the fridge for about 30 minutes. This will allow the filling to set and make slicing easier.
10. Choose the Right Jam:
Use a smooth, seedless jam (like strawberry or raspberry) for an even, easy spread. If you prefer, you can also mix in a little lemon juice or zest to enhance the flavour of the jam.
11. Add a Touch of Vanilla or Almond Extract:
A teaspoon of vanilla or almond extract in the batter can elevate the flavour and give the sponge an extra boost of richness.
12. Decorate Creatively:
Once your Swiss roll is assembled, dust it with powdered sugar or cocoa powder. You can also drizzle it with melted chocolate or add some extra fresh fruit on top for an elegant touch.
By following these tips, you'll achieve a beautifully rolled, deliciously light, and perfectly balanced gluten-free jam and cream Swiss roll!
Ingredients:
4 large eggs (separated)
110g caster sugar (plus extra for rolling)
90g gluten free plain flour
1 tsp baking powder
¼ tsp xanthan gum
150 ml whipping or double cream
130g strawberry jam (or a flavour you wish)
Preheat the oven to 180'C and line a Swiss roll tin (I used this one Prestige Inspire Bakeware Swiss Roll Oven Tray) with a sheet of baking paper.
Separate the eggs and then add the egg whites into a large metal bowl. Whisk with an electric mixer until they start to form stiff peaks - this is the point where you could tip the bowl upside-down over your head and they won't fall out! Try it if you dare!
Gradually add the caster sugar while continuing to whisk, until the egg whites form glossy peaks. You know it's done when you can rub a tiny bit of the mix between your fingers and it doesn't feel grainy.
Beat the egg yolks together in a small bowl then pour into the egg whites. Use a spatula to fold them in - streaks are fine, just make sure you don't knock the air out the mixture so go gently.
Mix the flour, baking powder and xanthan gum together in a bowl, then sieve into the mix. Alternatively, whisk the dry ingredients together and pour gently into the bowl. Fold in using your spatula again until there are no lumps of flour.
Gently pour the mix into your lined tin and smooth out using a spatula. Bake in the centre of the oven for 10-12 minutes. You want the sponge to be springy and lightly golden but not too dark - if you over-bake it, it will be more likely to crack when you roll it.
Place the tin on a cooling tray for a minute or so. Meanwhile lay out a thin tea towel and lightly dust with some extra sugar.
After a minute, gently tip the tin upside-down onto the sugared-towel. Peel off the baking paper, going slowly so you don't rip the sponge.
Using a knife, score a line approximately 2-inches in from one of the short edges of the sponge. Then use the tea towel to guide the sponge, to roll it up into a spiral, starting at the scored end. Once rolled, wrap tightly in the tea towel and leave to cool completely (around one hour).
To assemble your Swiss roll:
To make the cream filling, pour the cream into a large bowl and whisk using an electric mixer until it forms soft peaks - this may take 5-10 minutes so be patient. It may seem like it will never happen but trust me it will!
Very gently, unwrap the sponge and then carefully unroll it. Use a spoon to loosen the jam and then it in an even layer all over the sponge, and top with the cream filling.
Carefully roll the sponge back the same way as before, a little more loosely this time so as not to squish the filling out everywhere. Sprinkle with a little icing sugar and serve!
Conclusion:
With its light, airy sponge and sweet, creamy filling, the gluten-free jam and cream Swiss roll is a dessert that everyone can enjoy, regardless of dietary restrictions. By following a few simple tips and tricks, you can create a stunning treat that's both delicious and easy to make. Whether you're serving it at a special event or treating yourself to a homemade delight, this Swiss roll will always impress. It’s the perfect balance of sweetness, texture, and flavour — a timeless classic reimagined for gluten-free lovers. So roll up, slice, and savour every bite! Happy baking!
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