Swiss roll, roulade, bûche de noël, chocolate log … whatever its called, it’s deliciously light and airy and it doesn’t contain any flour! A gluten free delight!
It is an impressive dessert and isn’t really difficult. I filled mine with crème fraîche and mango but there are 100’s of variations for fillings!
Ingredients for sponge
4 eggs (separated)
100g icing sugar
2tbsp cocoa powder
How to: Beat the egg whites until stiff, then slowly add the sifted sugar and cocoa to the whites, beating after each addition. In a different bowl beat the yolks until a pale yellow colour. Finally, using a spoon, fold the yolks gently into the whites/sugar. Spoon the mixture onto a swiss roll tin (mine is about 23cm x 23cm) which has been lined with grease proof paper. Smooth with a spatula and bake at 180°C for 20 mins until springy to the touch.
Remove the tin from the oven and sprinkle some caster sugar over the surface. Cover the sugary sponge with a tea-towel and then cover the tea-towel with another swiss roll tin. Turn the whole lot over so you have the hot swiss roll tin facing upwards. Lift the tin off and then using a spatula, peel the grease proof paper away from the sponge. Sprinkle this side of the cake with caster sugar. Roll the sponge up inside the tea-towel starting with a long side. Leave to cool while preparing the filling.
Filling – mix 100g crème fraîche with 100g fromage frais and just enough sugar to sweeten (about 1 tbsp). Unroll the sponge carefully and spread with the filling before re-rolling. Don’t worry if it cracks a bit. Dust with cocoa or icing sugar.
Other ideas for filling
-beat 200g mascarpone, 100g melted chocolate and enough icing sugar together.
-mix a tbsp of sugar into 200g greek yoghurt and stir in the pulp of a couple of passion fruit, some mango (apricot or peach are good too) and raspberries.
-spread a mixture of 200g marscapone, 1tbsp maple syrup and 3tbsp double cream onto the sponge then scatter sliced banana over before rolling up.
Use Google to find your favourite filling!
In all cases, it’s best to put the filling on shortly before serving otherwise the sponge can get a bit soggy.