Gluten Free Chocolate Swiss Role Recipe

Gluten Free Chocolate Swiss RoleIngredients:

For a Swiss Roll:-
Substitute the whipped cream and raspberries with butter icing and jams

Method:

  1. Pre-heat oven to 180°C, 350°F, Gas Mark 4.
  2. You will need 3 mixing bowls! In a large bowl weigh out the Glebe Farm Gluten Free Chocolate Cake Mix and add the cold water and mix to a smooth paste and ‘dropping consistency’.
  3. In two other bowls, separate the eggs: 5 yolks in one bowl, 5 whites into another.
  4. With an electric whisk, whisk egg yolks for two minutes until pale yellow and then fold into chocolate cake mix.
  5. Wash and dry whisks. Whisk egg whites into firm peaks and fold with a cutting action into chocolate cake mix. Avoid losing too many air bubbles but ensure all egg white has been mixed in.
  6. Line a Swiss roll/baking tin with parchment and then pour in the mixture. Place in oven and cook for 40 minutes until firm to touch yet cooked.
  7. Bring out of oven and cool for 5 minutes in the tin. Turn ‘face down’ onto a lightly sugared surface and then peel off parchment gently ‘backwards’ to avoid tearing cake.
  8. For the cream centre; add the whipped double cream/whipping cream and some raspberries. Roll into a ‘Swiss roll’ shape. (It may crack a little but this will not affect the quality of the cake).
  9. Keep in the fridge or try freezing.
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