Chocolate Swiss roll
Servings: 10 Slices
Ingredients
For the cake
- 5 medium eggs
- 120 g caster sugar
- 75 g gluten free plain flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 35 g cocoa powder
For the buttercream
- 100 g dairy free butter block
- 200 g icing sugar
- 1 teaspoon dairy free milk
- 1 teaspoon vanilla extract
For the coating
- 200 g dairy free chocolate
Instructions
- Preheat oven to 180°C and grease and line a Swiss roll tin with baking paper.
- Add the eggs and caster sugar to a large bowl, whisk with an electric whisk until pale and frothy. In a separate bowl mix gluten free plain flour, baking powder, xanthan gum and cocoa powder. Gently fold the dry mixture into the wet mixture until combined.
- Pour the mixture into your tin, spreading it out to the edges. Bake for 10 minutes until firm but still springy.
- Remove from the oven and whilst it’s still warm, turn out onto another large sheet of baking paper sprinkled with a little icing sugar. Carefully peel the piece of baking paper off the bottom of the cake and trim the edges of the cake so they are straight.
- Whilst the cake is still hot, tightly roll the sponge up from the short end with the baking paper inside it. Leave to cool completely.
- Whilst the cake cools make the buttercream, by beating dairy free butter with an electric whisk until creamy. Slowy add the icing sugar and continue to whisk for up to 5 minutes until creamy and combined . Add the milk and vanilla extract whisk again until combined.
- Carefully unroll the sponge and spread with a layer of the buttercream, roll back up.
- Melt the dairy free chocolate and pour over the top of the log, smooth with a knife and leave to set.