BakingCakes

Strawberry Swiss Roll

by gfgirlmelb
written by gfgirlmelb

A delightful sponge cake, filled with strawberries and a zesty cream filling. I dare you to stop at one piece.

Something I didn’t think would adapt well to gluten free, is sponge cakes. But time and time again they surprise me with how light and fluffy they turn out with gluten free flours! This is easy to make, and sure to impress any of your non-gluten free guests. Enjoy!

Strawberry Swiss Roll

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Serves: 8-10 people Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Cake
  • 5 egg yolks, room temperature (save egg whites)
  • 2 tbsp vegetable oil
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 1 cup sugar, divided
  • 1 tbsp lemon zest
  • ¾ cups gluten free plain flour, sifted
  • 2 tbsp cornflour (gluten free)
  • 1 tsp baking powder (gluten free)
  • ¼ tsp salt
  • 4 egg whites, room temperature
  • Filling
  • 1 cup heavy whipping cream
  • 1 tbsp sour cream
  • ½ tsp vanilla extract
  • ¼ cup icing sugar (gluten free, plus more for dusting)
  • 1 cup strawberries, washed, hulled, sliced
  • 1 tbsp sugar
  • 1 tbsp lemon zest

Instructions

Cake

  1. Preheat oven to 175 degrees Celsius.
  2. Spray a large square baking pan (30x45 cm approximately), and line with baking paper.
  3. In a medium bowl, whisk together the egg yolks, oil, milk, vanilla extract, two-thirds cup of sugar, and lemon zest.
  4. In a small bowl, whisk together the gluten free flour, cornflour, baking powder and salt.
  5. Stir the dry ingredients into the wet just until combined.
  6. In a clean medium bowl, beat egg whites on med-high until soft peaks form (1 to 2 minutes). Add the remaining one-third cup of sugar and continue beating on med-high speed until stiff peaks form (another 1 to 2 minutes).
  7. Fold egg whites into the batter until fully incorporated.
  8. Pour batter onto prepared baking sheet and bake for 15 minutes or until the top of the cake is light brown.
  9. While the cake is baking lay a thin clean tea towel on the counter. Sprinkle with icing sugar. Once the cake comes out of the oven invert it onto the towel. Peel off the baking paper, then starting with the narrow end begin rolling up the cake with the towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the towel. You can do this for about 2 hours in the refrigerator.

Filling

  1. In a large bowl, beat the heavy cream on high speed until soft peaks form.
  2. Add the sour cream, vanilla extract, and icing sugar. Continue beating until stiff peaks form.
  3. Remove the cake from the refrigerator and allow to sit on the counter for a few minutes to warm up. When ready to use, gently and slowly unroll the cake. Flatten it out.
  4. Spread cream mixture onto the cooled cake leaving a 3 cm border around the edges.
  5. In a small bowl combine the strawberries, one tablespoon of sugar and lemon zest.
  6. Scatter strawberries over the top of the whipped cream.
  7. Starting at the short end, roll up the cake, tightly without the towel this time. Allow to set in the fridge for 20 minutes before serving.
  8. Place the cake seam side down. Dust with icing sugar if desired.

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