A simple low FODMAP and gluten-free Swiss roll with a cream filling. It looks spectacular and is very tasty! Also lactose-free.
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)
- Pre-heat the oven to 175 degrees Celsius (350 F)
- 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.
- Mix the self-raising flour together with the cornstarch, cacao powder and salt in another bowl.
- 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.
- 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.
- 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)
- 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.
- In the meantime, whip the whipping cream with 2 tablespoons of sugar and the cream stiffener.
- 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.
- 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.
*Note: the whipping cream should be cooled well before you start whipping
- Prep Time: 40 min
- Cook Time: 15 min