Gluten Free Swiss Roll Cake Recipe

Prep Time : 20 minutes

Cook dinner Time : 14 minutes

Delight your company with a gluten free Swiss roll cake. Observe this gf chocolate roll cake recipe to make a show-stopping dessert that tastes divine.

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This large gluten free Swiss roll cake recipe proves as soon as and for all that it isn’t too laborious to make a phenomenal rolled dessert. Costume up any vacation desk with this wealthy gluten free chocolate cake.

This giant gluten free Swiss roll cake recipe proves once and for all that it's not too hard to make a beautiful rolled dessert. Dress up any holiday table with this rich gluten free chocolate cake.

I first printed a recipe for gluten free “ho-hos” in 2011. I had been running a blog for simply over 2 years (a running a blog child!) and I used to be ridiculously happy with myself for arising with a copycat recipe for a critical private favourite deal with.

Rising up, my brother and I have been obsessive about Yodels. Properly, he was far more obsessed than I used to be. I am going to omit the main points of how I do know that however it has one thing to do with saving the foil wrapper from his very first Yodel, however I am not telling that story to guard the harmless. However when he requested me to carry over a dessert to assist have fun all the fall birthdays in our household (there are a ton of them!), a large Swiss roll was mainly a no brainer.

Table of Contents

What’s a gluten free jelly roll? Is it is a gluten free jelly roll??

As you learn by means of this publish, you may discover that I confer with this scrumptious deal with by a number of names: Swiss roll, chocolate roll, jelly roll… all of them describe this distinct fashion of rolled cake, however you may discover that considered one of these names shouldn’t be fairly just like the others.

Jelly roll? There is no jelly on this decadent chocolate Swiss roll cake!

Certainly, there’s not, however there may very well be in the event you have been within the temper for one thing totally different.

What’s inside a gluten free Swill roll or jelly roll cake?

The great thing about this sort of gluten free cake is that you simply’re free to make use of all types of yummy concoctions as filling.

If you make a chocolate sponge cake and fill it with a kind of creme, we name it a Swiss roll cake. If you use vanilla or chocolate sponge cake and fill with jelly or jam, it is a jelly roll.

Listed below are some well-liked and fascinating filling concepts that you could attempt someday sooner or later, as soon as you have mastered the artwork of the roll:

  • Jam, jelly, or preserves
  • Whipped cream filling
  • Lemon curd
  • Buttercream frosting
  • Peanut butter
  • Dulce de leche
  • Cream cheese frosting
This giant gluten free Swiss roll cake recipe proves once and for all that it's not too hard to make a beautiful rolled dessert. Dress up any holiday table with this rich gluten free chocolate cake. 

Why that is the very best gluten free Swiss roll cake

There are two major the reason why that is the very best gluten free Swiss roll cake recipe you are going to discover: the sunshine chocolate sponge cake and the heavenly cream filling.

One of the best gluten free chocolate sponge cake

To realize the very best chocolate Swiss roll cake, you must begin with the correct chocolate sponge cake. From the elements to the blending approach to the baking, every step is necessary to make sure the correct consistency for good fluffiness.

One of the best gluten free Swiss roll filling

I made two variations of this beautiful gluten free chocolate cake (extra chocolate truffles!) to carry to my brother’s home. I believe the group was form of break up down the center for favorites. One model was full of marshmallow creme (the home made sort has my coronary heart), and the opposite was full of no bake cheesecake filling.

In Gluten Free Classic Snacks, the Little Debbie Swiss Rolls are full of a 7-Minute Creme Filling. That filling is extraordinarily just like marshmallow creme, because it’s made with egg whites, sugar, and water.

To make 7 Minute Creme Filling, quite than cooking the sugar to 240°F by itself after which whipping it with the egg whites whereas it is nonetheless sizzling, every thing is blended collectively after which cooked over a double boiler till it reaches 160°F. Then the combination is crushed for 7 minutes till gentle and fluffy.

Six of 1, half a dozen of the opposite—besides the marshmallow fluff recipe appears one way or the other simpler to me.

Ideas for making the very best gluten free chocolate roll cake

Hold your batter gentle and fluffy

In case you do not comply with my directions for tips on how to combine up your chocolate cake batter, you might find yourself with a sponge that is not very sponge-like.

Remember to combine the elements so long as needed when it requires it, and resist the urge to over combine after I name for light folding. Observe these directions, and your cake will come out gentle, fluffy, moist, and scrumptious.

Do not overbake your cake

As necessary as the blending is the baking. For this explicit gluten free cake recipe it is significantly better to drag your sponge from the oven a minute too early quite than a minute too late.

Overbaking your cake will rob it of the much-needed moisture needed for a profitable roll — and that is when the cracking and breaking occurs.

Do not roll your cake too tightly

You might be tempted to roll your chocolate cake as tightly as doable, perhaps since you like the concept of a number of spirals or maybe since you suppose it should maintain higher when coiled.

Please resist that urge, as a result of rolling your cake too tightly will solely result in catastrophe. For starters, you might crack or break the cake from the extreme pulling.

Assuming your sponge cake stays intact, you are going to squeeze out all of the filling in the event you apply an excessive amount of strain to the layers.

This giant gluten free Swiss roll cake recipe proves once and for all that it's not too hard to make a beautiful rolled dessert. Dress up any holiday table with this rich gluten free chocolate cake. 

Find out how to roll this gluten free Swiss roll cake

This common rolled cake approach is not new to us right here. We have made a Pumpkin Cake Roll and a Yuletide Log,however that is the primary time you are watching me make it in a video, step-by-step. Generally, a bunch of nonetheless pictures are sufficient.

However different instances, and I believe that is a kind of instances, it’s essential to see it body by painstaking body—particularly when the entire video continues to be tremendous quick.

That is the exact same approach you may use for any rolled cake. Bake the cake till it is simply accomplished (do not overbake or your cake will crack!), roll it proper out of the oven with a flat weave (tea) kitchen towel, and permit it to chill as coiled. The cake develops a “reminiscence” for rolling.

Which approach ought to do you roll a gf chocolate sponge cake roll?

To keep away from cracking and breaking, you must roll your chocolate sponge cake ranging from the shorter finish. Rolling on this route additionally permits you the area for loads of filling, with out the necessity to roll tightly for extra layers.

Find out how to retailer a gluten free roll cake

If you find yourself with further gf cake, you’ll be able to retailer it tightly coated in your kitchen counter for as much as 3 days. I do not wish to maintain it within the fridge as I’ve discovered that it accelerates the drying course of, and dry cake is not any enjoyable.

I do not suggest freezing a gluten free jelly roll cake because the consistency of the sponge and the filling could change an excessive amount of.

Gluten free Swiss roll cake: substitutions

As at all times, until I particularly state in any other case, I have never tried this recipe with any of the next substitutions. They’re simply my educated guesses!

Gluten free, dairy free Swiss roll cake

I believe that Earth Stability buttery sticks would work fairly effectively as a butter substitute on this recipe. Or you would at all times attempt my favourite vegan butter from Miyoko’s Kitchen or Soften manufacturers.

Earth Stability is so salty, although, I would omit the salt within the dry elements in the event you use it. Simply be certain that the chocolate you employ for the glaze is dairy-free, and you have to be all set.

Can this gluten free Swiss roll cake be made egg-free?

If you cannot have eggs, I am afraid I do not suppose you’ll be able to have this cake.

My commonplace “chia egg” substitution suggestion simply will not work after we’re speaking about 4 eggs. The egg whites might perhaps get replaced with aquafaba, however the egg yolks cannot.

This giant gluten free Swiss roll cake recipe proves once and for all that it's not too hard to make a beautiful rolled dessert. Dress up any holiday table with this rich gluten free chocolate cake.

FAQs

Are Swiss cake rolls gluten free?

Conventional Swiss roll truffles usually are not gluten free as a result of they’re usually made with wheat flour.

That is often the case for each prepackaged snack truffles and the home made sort you might discover at a grocery retailer bakery.

Are Little Debbie Swiss rolls gluten free?

No, Little Debbie snack truffles — Swiss roll or in any other case — usually are not gluten free. The model would not have any gluten free line, and it hasn’t indicated that one is within the works.

What sort of cake do you employ for a gluten free jelly roll cake recipe?

For this explicit recipe, we use a gluten free chocolate sponge cake — a skinny cake that is tremendous gentle and fluffy.

Nonetheless, you are free to make use of just about any taste sponge and any kind of filling to make your individual jelly roll.

Do I would like gluten free cake flour for this choco roll cake recipe?

Whereas I take advantage of each all objective gluten free flour and corn starch on this gf Swiss roll recipe, I do not use them in the identical proportions as my gluten free cake flour recipe.

To ensure your cake roll comes out like mine, be sure you use similar flours in the correct measurements.

What’s the very best pan for a gluten free Swiss roll cake?

Both a Swiss roll tin or a jelly roll pan will work for this gluten free sponge cake roll recipe. These pans resemble baking or cookies sheets however have a taller lip (often an inch tall) for truffles.

What do I do if my cake breaks whereas rolling?

In case your cake breaks whereas rolling, it is doubtless that you simply overbaked it, used a smaller pan so your cake is simply too thick, otherwise you did not roll it whereas it was nonetheless heat, so it had already “set”. The cake continues to be very a lot edible, however it’s not fairly suited to what we’re attempting to attain right here.

By no means concern: You do not have to throw away cracked and damaged cake. As a substitute, use it to make cake pops, or high it with frosting for a lightweight and fluffy deal with.

Relying on the extent of the cracking, you should still have the ability to use the cake to make a Swiss log cake. Simply assemble the cake, after which cowl the imperfections with a thick chocolate ganache. Nobody will ever know!

Can I take advantage of this gf chocolate roll cake recipe to make mini Swiss rolls?

Sure, you need to use this chocolate Swiss roll cake recipe to make mini gluten free Swiss rolls. Simply comply with the directions by means of baking, and once you pull the sponge from the oven, shortly slice it into smaller items. From there, proceed with the directions for rolling, filling, and topping.

Gluten Free Swiss Roll Cake Recipe | Chocolate Sponge with Creme Filling

Delight your company with a gluten free Swiss roll cake. Observe this gf chocolate roll cake recipe to make a show-stopping dessert that tastes divine.

Course: Cake, Dessert

Delicacies: American

Prep Time: 20 minutes

Cook dinner Time: 14 minutes

Yield: 8 servings

Writer: Nicole Hunn

Components

For the cake

  • ½ cup (70 g) all objective gluten free flour mix (I used Higher Batter; please click on through for acceptable flour blends)
  • ¼ teaspoon xanthan gum (omit in case your mix already accommodates it)
  • 5 tablespoons (25 g) unsweetened pure cocoa powder
  • 1 tablespoon (9 g) cornstarch
  • ¼ teaspoon kosher salt
  • 4 (200 g (weighed out of shell)) eggs at room temperature, separated into yolks and whites
  • ¾ cup (150 g) granulated sugar
  • 6 tablespoons (84 g) unsalted butter melted and cooled
  • 1 tablespoon heat water
  • Confectioners’ sugar for rolling

For the filling and topping

  • Marshmallow creme (home made or store-bought) for filling
  • 14 ounces semisweet chocolate chopped
  • 3 tablespoons (42 g) virgin coconut oil

Directions

Make the cake.

  • Preheat your oven to 350°F. Line a 13-inch x 18-inch x 1-inch rimmed baking sheet (a half-sheet pan) with unbleached parchment paper and set it apart.

  • In a medium-size bowl, place the flour, xanthan gum, cocoa powder, cornstarch and salt, and whisk to mix. Set the dry elements apart.

  • In a big bowl, place the egg yolks, 1/2 cup (100 g) of the granulated sugar, the butter, and the water, and whisk vigorously till clean and pale yellow.

  • Add the dry elements to the egg yolk combination, and whisk to mix. The combination needs to be thick however clean. Set it apart.

  • Within the bowl of a stand mixer fitted with the whisk attachment or a big bowl with a hand mixer, place the egg whites and beat on medium-high velocity till smooth peaks kind.

  • Add the remaining 1/4 cup (50 g) of granulated sugar and proceed to beat on medium-high velocity till shiny peaks kind. Add the egg white combination to the big bowl of egg yolks in two elements.

  • After including the primary half, whisk to mix effectively. After including the second half, rigorously fold within the remaining egg whites till no white streaks stay. The batter can be fluffy.

  • Pour the batter into the ready baking sheet and unfold into a good layer with a spatula.

  • Lay a flat-weave kitchen towel (a tea towel) flat on a big, clear flat floor and sprinkle it generously with confectioners’ sugar.

  • Place the baking sheet within the heart of the preheated oven and bake for 12 to 14 minutes, or till the cake springs again when pressed gently.

  • Take away the cake from the oven and, working shortly, instantly flip the nice and cozy cake onto the middle of the ready tea towel.

  • Rigorously take away the parchment paper from what was the underside of the cake. You now have a naked cake on a sugared tea towel.

  • Fold the uncovered ends of the tea towel over the cake and roll it tightly away from you, with the towel.

  • Place the cake, as coiled within the towel, on a wire rack to chill fully (about 1 hour).

  • As soon as the cake has cooled, unroll it on a flat floor and unfold the marshmallow creme filling on high of the cake, leaving a 1/2-inch clear border throughout the cake. Reroll the cake tightly and place seam-side down, on a wire rack.

Put together the glaze topping.

  • Place the chopped chocolate and virgin coconut oil in a small, heat-safe bowl. Soften the chocolate both within the microwave in 30-second bursts, stirring effectively in between, till melted and clean or in a double boiler.

  • Permit the chocolate to sit down at room temperature briefly till it begins to thicken a bit.

  • Pour the glaze excessive of the cake on the wire rack. Permit the glaze to set at room temperature earlier than slicing and serving.

This giant gluten free Swiss roll cake recipe proves once and for all that it's not too hard to make a beautiful rolled dessert. Dress up any holiday table with this rich gluten free chocolate cake.

Gluten Free Swiss Roll Cake Recipe | Chocolate Sponge with Creme Filling

Delight your company with a gluten free Swiss roll cake. Observe this gf chocolate roll cake recipe to make a show-stopping dessert that tastes divine.

Course: Cake, Dessert

Delicacies: American

Prep Time: 20 minutes

Cook dinner Time: 14 minutes

Yield: 8 servings

Writer: Nicole Hunn

Components

For the cake

  • ½ cup (70 g) all objective gluten free flour mix (I used Higher Batter; please click on through for acceptable flour blends)
  • ¼ teaspoon xanthan gum (omit in case your mix already accommodates it)
  • 5 tablespoons (25 g) unsweetened pure cocoa powder
  • 1 tablespoon (9 g) cornstarch
  • ¼ teaspoon kosher salt
  • 4 (200 g (weighed out of shell)) eggs at room temperature, separated into yolks and whites
  • ¾ cup (150 g) granulated sugar
  • 6 tablespoons (84 g) unsalted butter melted and cooled
  • 1 tablespoon heat water
  • Confectioners’ sugar for rolling

For the filling and topping

  • Marshmallow creme (home made or store-bought) for filling
  • 14 ounces semisweet chocolate chopped
  • 3 tablespoons (42 g) virgin coconut oil

Directions

Make the cake.

  • Preheat your oven to 350°F. Line a 13-inch x 18-inch x 1-inch rimmed baking sheet (a half-sheet pan) with unbleached parchment paper and set it apart.

  • In a medium-size bowl, place the flour, xanthan gum, cocoa powder, cornstarch and salt, and whisk to mix. Set the dry elements apart.

  • In a big bowl, place the egg yolks, 1/2 cup (100 g) of the granulated sugar, the butter, and the water, and whisk vigorously till clean and pale yellow.

  • Add the dry elements to the egg yolk combination, and whisk to mix. The combination needs to be thick however clean. Set it apart.

  • Within the bowl of a stand mixer fitted with the whisk attachment or a big bowl with a hand mixer, place the egg whites and beat on medium-high velocity till smooth peaks kind.

  • Add the remaining 1/4 cup (50 g) of granulated sugar and proceed to beat on medium-high velocity till shiny peaks kind. Add the egg white combination to the big bowl of egg yolks in two elements.

  • After including the primary half, whisk to mix effectively. After including the second half, rigorously fold within the remaining egg whites till no white streaks stay. The batter can be fluffy.

  • Pour the batter into the ready baking sheet and unfold into a good layer with a spatula.

  • Lay a flat-weave kitchen towel (a tea towel) flat on a big, clear flat floor and sprinkle it generously with confectioners’ sugar.

  • Place the baking sheet within the heart of the preheated oven and bake for 12 to 14 minutes, or till the cake springs again when pressed gently.

  • Take away the cake from the oven and, working shortly, instantly flip the nice and cozy cake onto the middle of the ready tea towel.

  • Rigorously take away the parchment paper from what was the underside of the cake. You now have a naked cake on a sugared tea towel.

  • Fold the uncovered ends of the tea towel over the cake and roll it tightly away from you, with the towel.

  • Place the cake, as coiled within the towel, on a wire rack to chill fully (about 1 hour).

  • As soon as the cake has cooled, unroll it on a flat floor and unfold the marshmallow creme filling on high of the cake, leaving a 1/2-inch clear border throughout the cake. Reroll the cake tightly and place seam-side down, on a wire rack.

Put together the glaze topping.

  • Place the chopped chocolate and virgin coconut oil in a small, heat-safe bowl. Soften the chocolate both within the microwave in 30-second bursts, stirring effectively in between, till melted and clean or in a double boiler.

  • Permit the chocolate to sit down at room temperature briefly till it begins to thicken a bit.

  • Pour the glaze excessive of the cake on the wire rack. Permit the glaze to set at room temperature earlier than slicing and serving.