No matter where in the world you are, I can almost guarantee you’ve eaten some version of a swiss roll. Whether you know it as a chocolate log, roulade or simply, the swiss roll. It has become a rather iconic dessert or tea time snack. Here in Oz the store bought variety is still incredibly popular with a cuppa in the arvo. So when we find out we have to add this delicious dessert to our no-go list, it can all get rather depressing! That’s why I’ve made it my mission to re-invent these delicious and often, easy desserts with a gluten free twist. Enter my Gluten Free Chocolate Swiss Roll recipe. You definitely don’t want to miss out on this one!
We all have that memory right? Whether it was the good ole chocolate and cream classic, or the sponge and jam roll. Every time you stopped for a quick cuppa with a friend, or morning tea in the work place. Someone always seemed to produce one of these babies from somewhere! Am I right?! Now that I know I’m gluten intolerant I just try to ignore the yummy goodies everyone else is enjoying. Every now and again though, it would just be nice to join in.
Never Feel Left Out Again!
That’s really what it all comes down to for me. I don’t see Coeliac disease or gluten intolerance as a major hurdle anymore. Especially so if I do the baking!! But it would just be nice every once in a while if someone thought about me when it came to morning tea. That’s why I’ve been tearing through the pages of my old CWA cook book and hitting up my husbands’ Gran’s recipes. I figure if I can show you all just how easy it is to recreate these classic recipes that we love and remember so well. Then maybe, just maybe, one day someone will rock up to work with one of my babies in their hands and say “Hey look what I made you! Now you don’t have to miss out!”
The Chocolate Swiss Roll with a Gluten Free Twist
I reckon this Gluten Free Chocolate Swiss Roll is the perfect fit! It’s almost exactly how I remember the store bought ones being. Especially if you make it the day before and keep it wrapped up in the fridge! It takes on this gorgeously moist denseness and I swear, when you slice it up, it’s exactly the same. Better yet, this is another one of those recipes that every time I whip it up people don’t realize it’s gluten free. Perfect huh!
So if you’ve been hankering for a simple and light slice of Gluten Free Chocolate Swiss Roll, you definitely need to give this one a try! Or maybe you’ve been looking for the perfect morning tea treat for your Ceoliac friend. (Trust me, it will definitely put you in the good books!) Either way, you need to whip this up today! You honestly can’t go wrong!
Don’t forget to share a snap of all your own baking adventures with me over on Instagram! Tag me @champagneandgumboots and #champagneandgumbootsbakes to be featured!
Gluten Free Chocolate Swiss Roll
Ingredients
- 3 Eggs
- 3/4 cup Caster Sugar plus extra tsp for sprinkling
- 1/2 cup Gluten Free Plain Flour White Wings brand
- 1/4 cup Cocoa Powder loosely packed
- 250 ml Thickened Cream
- 1 tbsp Icing Sugar CSR is gluten free
Instructions
- Preheat your oven to 200 Degrees Celsius and prepare a swiss roll tray with an extra large piece of baking paper. You want to make sure you've got a good almost 10cm over hang on each end (this will be vital when it comes to remove it and rolling your roll later). If you don't have a swiss roll tray an extra large baking tray that's 35x25cm will work.
- In a large bowl place the eggs and using hand beaters, beat until fluffy and light.
- Add the caster sugar a couple of tablespoons at a time, beating all the time. Almost think of it like creating a pavlova, only we're not chasing stiff peaks here.
- Sift over flour and cocoa powder and fold through very gently.
- Pour into your prepared tin and smooth all the way out into each corner. Bake for 8-10 minutes. It will rise quite a bit and then decrease a little once it starts cooling, don't stress! It will make it easier to roll.
- Now working whilst it's still hot, lay a second piece of baking paper out on your counter just larger than your tin and sprinkle with extra caster sugar. Using the hanging edges of the hot tin, carefully remove your swiss roll and turn it upside down onto the sugar. Peel back the extra baking paper and discard.
- Starting at one of the short ends, tuck the baking paper over the edge and gently start rolling your roll. Be sure to keep it quite loose, you want to leave enough room for cream and not put too much pressure on the roll so that it cracks.
- Now leave rolled up on a wire rack to cool fully.
- Place the whipped cream and icing sugar into a bowl and whip until stiff peaks.
- Once the roll has cooled fully, slowly and gently unroll it. (Don't force it flat, otherwise it may crack). Fill with cream and gently roll back up again, be sure to take the baking paper off this time and rest it so that the edge sits underneath.
- Can be cut and enjoyed immediately! Otherwise wrap tightly in cling wrap and place into the fridge. Best eaten with 2 days, not that that will be a problem of course!
Notes
- If you don't have a baking tray big enough, take a look at your cookie sheets or roasting pans. As long as it is large enough it will work, it doesn't need to be particularly deep.
- If you do have to use a smaller tray (say a brownie tin 30x21cm), it will work nicely still. Just be sure to bake for 10 minutes rather than the listed 8. Also take care when rolling and unrolling it, it tends to crack due to the thickness, but nothing a little whipped cream won't take care of.
- I don't normally suggest sifting, but in this case, definitely do it. It adds a certain lightness you need here.
Looking for more simple Aussie classics brought back to life with a gluten free twist? Then head over and check out my Gluten Free Monte Carlo Biscuits or my Gluten Free Lamingtons!
Hi there,
Thanks for sharing the recipe! It’s so great that I can now eat Swiss rolls again.
I’ve tried the recipe a few times now and my roll keeps getting rough and pock mark ‘skin’ when I peel the baking paper off. Would you know how to get the ‘skin’ to look smooth like you get in the bakeries?
Also, I find that when I cut the roll, it tends to break into bits. Do you know why this is happening?
Thanks so much again!
Hi Rachel,
Thank so much for your comment and for trying out my recipe!
So the pock marks, are you talking about the un-surfaced bubbles on top or are yours actually rising to the surface and popping? As that can happen with a heavily whipped cake like this. You won’t have a perfectly smooth face on this cake, and I’ve never seen a gluten free one that looks like the bakery ones (since it’s gluten free). The gluten protein is what gives this product it’s elasticity (it’s what gluten does in general as well as structure) so you may never truly create one that doesn’t look a little different. This cake relies on eggs and whipping for it’s texture, that’s what the pock marks likely are, air bubbles. Are you over beating it? Try reducing your beating time and very gently folding through the additional ingredients.
If your roll is breaking it’s because it’s rolled too tightly or been baked on a too small tray. Try a very large baking tray and only very loosely rolling the cake and be sure to do so while it’s warm otherwise it will fall apart. Again unfortunately the lack of gluten does make this trickier than if you were making a gluten filled version.
Good luck in your baking ventures and let me know if you need anymore help!
Thank you,
Stacey