About this recipe:Try this super easy gluten free Swiss roll recipe made with rice flour. Deliciously light sponge, it will soon become one of your favourite cakes if you have to avoid gluten. Fill with jam or ripe berries and whipped cream. Dust with icing sugar just before slicing and serving.
Makes: 1 swiss roll
3 eggs, at room temperature
3 tablespoons caster sugar
1 teaspoon vanilla extract
3 tablespoons fine rice flour
butter for greasing
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Method Prep:10min › Cook:10min › Ready in:20min
Preheat oven to 200C / Gas 6. Lightly grease a Swiss roll tin with butter. Cover with baking parchment. Lightly grease the parchment with a little butter and dust with caster sugar, if you like.
Beat eggs and caster sugar in a large bowl with an electric mixer for 8-10 minutes at maximum speed. The mixture will triple in volume and become paler and thicker.
Sift in flour in 2 parts; gently fold it in with a spatula until is fully blended.
Pour mixture into the Swiss roll tin and spread it evenly to fill in the edges of the tin.
Bake Swiss roll in the preheated oven for 10 minutes, or until lightly golden, firm to touch and easily peels off from baking paper.
Lay a clean, damp kitchen drying cloth on top of your work surface. Cover it with baking parchment and dust it lightly with caster sugar.
Turn sponge quickly onto the prepared parchment and peel paper off the sponge. Trim edges to have a clean rectangle.
Set aside on a cooling rack to cool before filling with jam or cream, rolling and serving.