Swiss Roll Too


Sometimes in Winter when the wind is howling and it's trying so hard to snow a good friend of mine comes over to play Scrabble with me. Of course we need to have a piece of cake (she loves sponges) & hot chocolate while we are playing. At the moment she is recovering from surgery & needed some pick me up food. She assured me that half a Swiss roll is necessary for a full recovery. As for the Scrabble we'll play that next week.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.  



125 g Bakers' Magic Gluten free flour

125 g Caster sugar

5 Eggs (700 g/dozen)

1 tsp Cream of tartar

1/2 tsp Bicarb of soda

2 tsp Vanilla extract

extra caster sugar




Strawberry jam


whatever you want to put in it


Strawberry jam - The strawberry jam I used was from a batch I made last year that had too much lemon juice in it. The extra tang made the roll not too sweet. 


If you keep your eggs in the fridge 1/2 fill the kitchen sink with hot tap water. Put the eggs in the hot tap water for 10 mins. If you keep your eggs at room temperature warm the eggs up by placing them in a dish of warm water (slightly hotter than 37 C).

Turn oven on to 175 C.

Line a large rectangular pan with baking paper. Make sure the baking paper overhangs the edges. I use one of my roasting dishes 32 cm x 25 cm. I have also used one that is 38 cm x 30. Using a larger pan will make a thinner sponge (& more filling will be needed :) ). 

Mix together the Bakers' Magic Gluten free flour & bicarb into a mixing bowl. 

The yolks & whites will be whisked/beaten separately; you will need two mixing bowls. If you have two bowls for your stand mixer use those. If you have one beat the yolks first in the mixing bowl, transfer it to the bowl containing the Bakers' Magic Gluten free flour & then wash the mixing bowl for whisking the whites.

Measure out 75 g of sugar into the mixing bowl for the yolks. Put the remaining sugar into the bowl/container (not plastic) for the whites. 

Separate 4 of the eggs. Put the yolks in with the 75 g of sugar & the whites in with the 50 g of sugar. Add the cream of tartar to the egg whites.

Put the last whole egg in with the yolks & sugar. Add the vanilla extract to the yolk mix. 

Beat the egg yolks & sugar for ~9 mins until the ribbon stage has been reached. Below are photos of the yolk mix prior to beating & when it has reached the ribbon stage.      


While the yolks are beating stir the egg white, sugar & cream of tartar mix to help dissolve the sugar. I usually rest this mixing bowl on top of the hot tap water to help the sugar dissolve. 

If using the same mixing bowl to whisk the egg whites as the one used for the yolks, transfer the yolk mix to the mixing bowl containing the Bakers' Magic Gluten free flour. Wash & dry the mixing bowl before putting in the egg whites & sugar mix.  

Whisk the egg whites & sugar for 1 1/2 - 2 mins until stiff peaks form. The length of time to whisk the whites will depend on your mixer & the speed you are using. 2 mins at max speed in my KitchenAid is too long. It is not a disaster if the egg whites are slightly over whipped it just takes a little longer to fold into the yolk mix. 

Fold in the Bakers' Magic Gluten free flour to the yolk mix. To fold put a spatula/scrapper into the centre of the bowl & push it down through the mix until it reaches the bottom of the bowl. Bring the spatula toward you all the time scrapping the bottom of the bowl. When the spatula is at the edge of the bowl bring it up out of the mix & with a twist of your hand (90 - 180 degree clockwise turn if right handed) turn the spatula over. The mix that was on top of the spatula will now fall back into the middle of the mix. Rotate the bowl clockwise with your left hand while repeating the spatula movement. Ensure the mix has a uniform consistency before proceeding.  

Fold in the whisked whites to the yolk mixture using the technique described above. I usually fold it in without "loosening" the yolk mixture. "Loosening" the yolk mixture should make it easier to fold in the remaining whisked whites. The yolk mix can be "loosened" by adding up to 1/4 of the whisked whites & folding this in. The remainder of the whisked egg whites are then added & folded in.

Pour the sponge batter into the baking pan. Use a spatula to level the top of the batter.

Put the baking pan in the oven & bake at 175 C for approximately 15 mins. The time will be dependent on your oven & the size of the pan you are using. If the sponge starts to come away from the sides it is ready.  

Bring out of the oven & allow to cool briefly. The sponge should be rolled when it is still warm. 

Sprinkle the top of the sponge with the extra caster sugar. Place a piece of baking paper on top of the sugar. 

Invert the cake by using a large bread board on top of the pan. Remove the pan, be careful as it may still be hot.

Gently peel off the bottom baking paper (now on top).

Put another piece of baking paper on the top.

Starting from the side closest to you, roll up the sponge.

Dampen a teatowel & wrap it around the roll. Allow to cool completely.

Fill the sponge ~30 mins prior to serving. 

Whip some cream & get the strawberry jam ready (or another delicious filling).

Unroll the roulade, take off the top piece of baking paper & spread the strawberry jam on top.

Top the strawberry jam with the whipped cream (I may have put a tad too much cream on).

Roll the sponge back up.

Slice, serve & enjoy.