A swiss roll is probably one of the easiest and fastest things you can bake gluten-free, it is also made with very basic ingredients, there’s no need for exotic flours or binders; all you need is eggs, sugar, baking powder and potato flour. You can use almost anything for the filling, the easiest thing would probably be jam, but you can use lemon curd, whipped cream or fruit etc.
I usually make mine with cocoa powder and I use mashed bananas, whipped cream and some quark for the filling.
You can also use this as a cake base by cutting it into the shape you want to and then assembling the cake; much easier and faster than making a regular cake base. This is also milk-free, if you use a milk-free filling. I’m not sure if you can make an egg-free and gluten-free swiss roll at all; at least I don’t know of any recipes that work, I’ve tried some, but they never work out.
Gluten-free swiss roll
-4 medium sized eggs
-1 1/2 dl (or 3/4 cup) sugar
-1 1/2 dl (or 3/4 cup) potato flour
-1 teaspoon baking powder
If you want to make a chocolate swiss roll measure 3 tablespoons cocoa powder and then measure enough potato flour so that you end up with 3/4 cup flour mixed with cocoa.
Make sure all you ingredients are room temperature before you start. Preheat the oven to 200 Celsius (400 F).
Beat the eggs and sugar until they are light and pale. Measure the potato flour and baking powder, mix them together and sift them into the eggs and sugar, fold them in very gently.
Pour the batter into a baking tray lined with baking paper.
Spread the batter evenly.
Put it into the oven when you have spread it evenly, it will bake fast, 10 minutes is usually enough, watch it carefully so that it doesn’t burn. When the roll is baking in the oven take some more baking paper and spread some sugar on top of it.
When the roll has baked, base it on top of the baking paper with sugar.
Moisten a kitchen cloth with very cold water and move it along the baking paper so that it will be easy to remove; you might have to moisten it many times. Just move it along a small area, and then moisten it again so that it stays cold.
Remove the paper gradually and carefully.
Let it cool for a small while and then start spreading the filling, it will be easier to roll if you use a small amount of filling - the more filling, the harder it will be to roll.
Start rolling it like this, use the paper as help.
Keep on rolling. Press it down lightly with your hand occasionally.
Cut those uneven ends so that it looks nicer and decorate the roll, if you want to use some decorations.
Marzipan and melted chocolate are among the prettiest decorations you can use in my opinion. Flowers and berries are also pretty and natural looking.
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