This Gluten-Free Cream Swiss Roll, beautifully topped with raspberries. This recipe is a perfect blend of light, fluffy cake rolled with luscious cream and adorned with the tartness of fresh raspberries, offering a delightful treat for all occasions.
Savor the Perfect Blend in This Gluten-Free Swiss Roll Cake Whether it's a special celebration or a cozy afternoon tea, this gluten-free swiss roll is sure to impress. Its combination of airy cake with rich cream and the burst of raspberry flavors makes it a dessert everyone will love.
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Ingredients
- Gluten-free flour (for the swiss roll cake)
- Plant based cream (for the swiss roll filling cream and a dairy-free swiss roll))
- Fresh raspberries (for topping and filling)
- White chocolate (optional for a white chocolate and raspberry swiss roll)
See recipe card for quantities.
Instructions
- Preheat oven to 180°/ 350°F Gas mark 4. Grease and line a baking tray with parchment paper and set aside.
Begin by whipping the egg whites in a clean bowl, once it reaches loose peaks, add 2tbsp sugar and cream of tartar and whisk until it reaches stiff peaks - you should be able to turn the bowl upside down without it falling out
In a separate bowl whisk together the flour, oil, sugar and milk until smooth. Then fold in the egg whites into the flour mixture a bit at a time until incorporated.
Transfer the batter to the prepared baking tray and spread it evenly on the tray. Bake for 15 minutes, or until lightly golden brown and springy to the touch.
While it cools, make the cream by whipping the cream and sugar together until it reaches stiff peaks.
Pull the parchment paper off the cooled cake and place it onto a clean sheet of baking parchment, the browner side facing up.
- Spread the cream evenly across the cake and roll it gently. [Leave some cream for the decoration]
Roll the cake in the parchment paper and refrigerate for at least an hour.
Place the remaining cream in a piping bag with a star nozzel, and pipe across the cake or whatever way you like.
Finish by topping it off with a few raspberries, and enjoy!
Substitutions
- Dairy-Free Options: Use coconut cream or a dairy-free whipped cream alternative for a vegan version.
- Flavor Twists: While this recipe focuses on raspberries, feel free to experiment with other berries or fruit.
Variations
- Mini Swiss Rolls Raspberry: Create smaller versions of this recipe for bite-sized treats.
- Raspberry and Cream Swiss Roll: Intensify the raspberry flavor by adding a layer of raspberry jam along with the cream.
Equipment
An electric whisk is essential for this recipe to whip the egg whites into stiff peaks, unless of course you don't mind whipping it by hand for at least 20 minutes.
Storage
Store the swiss roll in the refrigerator, covered, to maintain freshness. It's best enjoyed within 2-3 days.
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Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe for Gluten Free Swiss Roll. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Classic Swiss Roll
- Baking tray
- electric whisk
- 2 tablespoon Sugar
- 4 Egg Whites
- 1 teaspoon Cream of tartar
- ¼ cup Otto's Naturals Cassava Flour
- 1 tablespoon Oil
- ¼ cup sugar
- ¼ cup Plant based milk
- 2 cup Plant based double cream
- 3 tablespoon Powdered sugar
- Raspberries
Preheat oven to 180°/ 350°F Gas mark 4. Grease and line a baking tray with parchment paper and set aside.
Begin by whipping the egg whites in a clean bowl, once it reaches loose peaks, add 2tbsp sugar and cream of tartar and whisk until it reaches stiff peaks - you should be able to turn the bowl upside down without it falling out.
In a separate bowl whisk together the flour, oil, sugar and milk until smooth.
Then fold in the egg whites into the flour mixture a bit at a time until incorporated.
Transfer the batter to the prepared baking tray and spread it evenly on the tray. Bake for 15 minutes, or until lightly golden brown and springy to the touch.
While it cools, make the cream by whipping the cream and sugar together until it reaches stiff peaks.
Pull the parchment paper off the cooled cake and place it onto a clean sheet of baking parchment, the browner side facing up.
Spread the cream evenly across the cake and roll it gently. [Leave some cream for the decoration]
Roll the cake in the parchment paper and refrigerate for at least an hour.
Place the remaining cream in a piping bag with a star nozzel, and pipe across the cake or whatever way you like. Finish by topping it off with a few raspberries, and enjoy!
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