Great British Bake Off – Gluten Free Versions: Swiss Roll
I love The Great British Bake Off and always have done (and not just because of Paul Hollywood!). However, I always end up looking at the lovely recipes and wondering how on earth one would go about making them if you’re gluten free.
This year I decided I would have a go at doing just that. I’m already a week behind of course, because I was away last week, but that’s OK. I suspect that there are some things I will struggle with – I tend to steer clear of making gluten free bread and pastry because I’ve had such trouble with them – but since the Great British Bake Off includes many tricky things, I’ll just have to give it a go.
I can’t promise to be successful, but if I can get edible results, I will post the recipes for my gluten free Great British Bake Off creations here for you.
First up was cake. I haven’t made a Swiss Roll in about 25 years, and though I think it’s a fairly basic thing to make, it seemed to cause some problems for the contestants, so I decided to give it a go. I was very pleased with the results!
- 2 medium eggs
- 125g caster sugar
- 125g Doves Farm gluten free self raising flour
- 125g melted unsalted butter
- 3 tblsp milk
- few drops vanilla extract
- 3 tblsps jam
- Preheat the oven to 180c and line a 30cm rectangular baking tin with greaseproof paper.
- Beat together the eggs and sugar until pale and fluffy
- Add the flour and fold in to the eggs and sugar.
- Add the milk, butter and vanilla extract and beat well.
- Pour the mix into the baking tin and tap lightly on the worktop to ensure the mix is even.
- Put on the centre shelf in the oven for 15 minutes until the cake springs back when lightly pressed.
- When the cake is ready, remove from the oven and slide the cake, with the paper attached, onto a firm surface.
- Spread the jam from edge to edge, as even as possible.
- Now it's time to roll the cake. Take one end and gently fold it over. Don't worry if it cracks.
- Use the paper to roll the cake quite tightly.
- Once rolled, leave to cool. If desired, you can then roll it in caster sugar, or add any decorations.
- Be careful when rolling the cake - it will be very hot! try to use the paper at the edge of the cake, instead of holding the cake in the middle.
- Rolling it whilst it is so hot lessens the chance of it cracking.