Gluten Free Swiss Roll

Total time1 hr 7 min

Prep time25 min

Cook time12 min

This light, delicate sponge gets its lift from a long beat of eggs and sugar, whipped until pale and thick enough to hold a ribbon on the surface — that's what gives the roll its signature soft, springy texture with no dense or gummy crumb. Once baked and rolled while still warm, the sponge cools into a shape ready to unfurl and fill, and it's spread with sweet strawberry jam and a layer of freshly whipped cream that turns firm and billowy under a hand mixer. Re-rolled and chilled until firm, it slices into neat, pretty spirals with that classic jam-and-cream swirl in every piece. A final dusting of powdered sugar over the top makes it look like it came straight from a bakery case. It's a lovely make-ahead dessert for a spring brunch or afternoon tea, and it's a solid pick for a gluten free table without sacrificing that soft, rollable sponge everyone loves about this dessert.

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Ingredients

8 servings

For the sponge

¾ cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
¼ tsp fine salt
4 large eggs, at room temperature
¾ cup granulated sugar
1 tsp vanilla extract
2 tbsp powdered sugar, for rolling

For the filling

1 cup heavy cream, cold
2 tbsp powdered sugar
½ tsp vanilla extract
⅓ cup strawberry jam

For serving

1–2 tbsp powdered sugar, for dusting

Instructions

1
Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on the short ends, and lightly grease the parchment.
2
Whisk together the flour, baking powder, and salt in a small bowl and set aside.

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