fodmap and gluten-free Swiss roll

Low FODMAP and gluten-free Swiss roll

Making a Swiss roll has been on my list for years. Probably since I saw it for the first time years ago on an episode of the the Great British bake off. I was just scared about the part where you have to roll up the cake (I always imagine the cake breaking into a thousand little pieces). Especially when it has to be a gluten-free cake because gluten-free cake is usually a bit more crumbly. But when I was helping my mum to prepare a high tea (where we also served these delicious scones), I decided to give it a try. My mum made a lot of Swiss rolls when she was younger and she said it wasn’t as hard as it seemed. And guess what, it wasn’t! Rolling the gluten-free Swiss roll went totally find and during the high tea our Swiss role was devoured within minutes!

I use lactose-free whipping cream in this recipe. Lactose-free whipping cream is usually a bit less firm than normal wipping cream, so I use a cream stiffener. If you don’t have this, you can also use a tablespoon of corn starch, that will do the trick as well. Also make sure that the whipping cream is very cold before you start whipping. In the Netherlands, lactose-free whipping is usually not cooled when you buy it, so you have to put it in the fridge for a few hours before whipping it. I used almost 400 ml whipping cream, but in hindsight I think I should have used a little less, so my advice is to use about 300 ml whipping cream.

Will you let me know if you make my gluten-free Swiss roll? I would love it if you would share your thoughts with me!

fodmap and gluten-free Swiss roll

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low fodmap cakerol

Low FODMAP and gluten-free Swiss roll


  • Author: Karlijn
  • Total Time: 55 min
  • Servings: 10 1x

Description

A simple low FODMAP and gluten-free Swiss roll with a cream filling. It looks spectacular and is very tasty! Also lactose-free.


Ingredients

Scale

For the Swiss roll

  • 4 large eggs
  • 120 g (2/3 cup) sugar
  • 120 g (7/8 cup) gluten-free self-raising flour
  • 40 g (1/3 cup) corn starch
  • 25 g (1/4 cup) cacao powder
  • A pinch of salt
  • Optional: some dark chocolate sprinkles for decoration

For the filling

  • 300 ml (1 1/4 cup) lactose-free whipping cream
  • 2 tbsp sugar
  • 1 1/4 tablespoon cornstarch (or cream stiffener)

Instructions

  1. Pre-heat the oven to 175 degrees Celsius (350 F)
  2. Beat the eggs together with the sugar in a clean bowl. Beat for about 10 minutes with a handmixer or standmixer. This is necessary to make the mixture light and fluffy.
  3. Mix the self-raising flour together with the cornstarch, cacao powder and salt in another bowl.
  4. Add this little by little to the egg-sugar mixture. Use a wooden spoon to fold it into the batter. Don’t stir more than absolutely necessary because the mixture has to stay airy.
  5. For baking you need a 30 x 20 cm (12 x 8 inch) baking sheet. I didn’t have this so I folded a baking tin of this size using aluminum foil. In my handmade tin, I put a sheet of baking parchment. That worked really well! If you use a baking sheet, you also put baking parchment on top.
  6. Pour the batter onto the baking sheet and bake the Swiss roll for 15 minutes in the oven. Keep a close eye on the cake during the last few minutes because then it can go very quickly (every oven bakes a little different, so in your oven the cake might need a few minutes more or less)
  7. Put a sheet of baking parchment on top of the kitchen counter and sprinkle some sugar on top. Remove the cake from the oven and put it upside down on top of the baking parchment, so the bottom is up. Carefully remove the baking sheet (on which the cake lay in the oven). Leave the cake to cool down for 2-3 minutes. Carefully roll up the cake with the help of the baking parchment that is laying underneath it. Leave the cake to cool down completely while it is rolled up.
  8. In the meantime, whip the whipping cream with 2 tablespoons of sugar and the cream stiffener.
  9. Carefully unroll the cake and divide the whipping cream on top. Leave about 10 cm (4 inch) free at the end. When you start rolling up the cake the whipping cream will move a bit. That why, when you leave some free space, the whipping cream won’t come oozing out from all sides while you are rolling.
  10. Carefully roll up the cake. Put it into the fridge until you serve it. Decorate the gluten-free Swiss roll with a bit of whipping cream and chocolate sprinkles on top.

Notes

*Note: the whipping cream should be cooled well before you start whipping

  • Prep Time: 40 min
  • Cook Time: 15 min

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