Well folks here we are again, and you have probably thought I’ve gone a little mad.😜 Presenting you with a Swiss Roll / Cake Roll for a lesson in basic intolerance baking…….🙈😂
But honestly I’ve not, cake rolls are a difficult as you make them to be, but the effect no matter what happens can be equally as stunning
The difference mainly between a standard Swiss Roll and a Cake Roll is size. A Swiss Roll Tin is 12″ x 9″ , where as a standard US Cake Roll is 10″ x 15″ its far more manageable and well if you want cake roll size just double my recipe I guess and go for it…….. let me know I’ve not tired it
Swiss Rolls are quick and easy to make, minimum time in the oven, but you need to plan a little ahead as there is the matter of cooling time……usual 2 hours. Don’t be tempted to put this in the fridge to speed up the process, it will end up in a major rescue mission, sit back let it cool and plan you decorations and filling.
And did you see how I said rescue, Rolls can crack I get about a 80 % hit rate on a complete un-cracked roll, so all I’m going to say is if you want something without ‘character ‘ go to the shop and buy one. I can assure you the chemicals they use help the roll. 🙊
I’ve tested various methods and ways to keep this simple for you, but the recipe started with Paul Hollywood’s Swiss Roll, a British institution , not only the bake but the man 😂😂. (His recipe is obviously Mary Berrys )
So lets crack on, or not as the case may be and get you rolling cakes 😍😍
Lots of pictures and lots of reading so go grab a coffee , and at the very end there may even be some pretty ones.
Lemon Swiss Roll GF, DF V
A light Lemon Swiss Roll Fit for any occasion. To dress how much or little you like
- 100g Gluten Free Flour Blend (Dove Farm UK or Pilsbury Cup for Cup US)
- 30g Cornflour
- 1/4tsp Xanthan gum
- 2tsp Baking Powder
- 80g Caster Sugar/ Superfine Sugar
- 140ml Non Dairy Milk (I used soy )
- 60g Vegan Butter or Coconut Oil
- 1tsp Vanilla
- 1tsp Lemon zest
- 3 tbsp Caster Sugar
- Set oven at 170c Fan/ 190 c standard /340F
- Grease and line your line with parchment paper and grease the paper again in place. I usual grease with a little sunflower oil.
- Sieve the Flour, Cornflour, Xanthan Gum, baking Powder and Caster Sugar three times to aerate ( it truly isn’t worth skimping this step, I can assure you, it takes less than a minute), just do it onto parchment and then save that for another bake, saves on washing up 🙈
- Grate the Zest off the lemon and measure a teaspoon full
- Melt the Butter or Coconut Oil in the microwave for 20 seconds or in a pan until just liquid
- Warm the milk with the lemon zest for 30 seconds in the microwave
- Add the Warm milk Concoction, to the Melted Oil with the Vanilla and whisk until fully combined.
- Sieve Half ( yes again ) the flour into the fluid mix and fold in best you can, then same with the other half.
- The batter is roughly the same thickness as pancake batter, don’t fret
- Tip into the pan and spread an even layer, give the pan a light tap on the worktop and put into oven for 15 minutes, middle rack
- Cake is done when its springy to touch, do not over cook that will make rolling difficult.
- Whilst cake is cooking, spread a clean tea towel out on the work surface. I prefer one with no pile, flat cotton.
- When cake is cooked take out of oven and leave to rest for 5 minutes on side.
- Slide the Parchment with the Cake intact straight onto the parchment, ( no need for flipping, we are talking GF and Vegan here lets retain some structure ).
- Liberally cover with Caster Sugar, I smooth it lightly with my hand to get a nice layer.
- Now taking the Towel and the Cake and Parchment, start to roll. there really is no need going to tight, that will end up with more chances of cracking, just a couple of turns envisage the one swirl you want to see, with filling in between.
- Try and place the Roll seam side down for cooling
- Leave to cool now on a rack for two hours
- Now you can crack on planning your fillings, even pop to the shop for supplies
- Hopefully now all you fillings are at hand, because you need to be swift😜
- Unroll your cake carefully, and support with one hand the tightest curve, hopefully you’ve your filling near and are dexterous to get them on, I used homemade lemon curd and the ermine frosting as my cream alternative. Leave at least a 5 cm boarder for the fillings to shift out, so you don’t get a mess. This sponge is delicate, but don’t be afraid, just treat it kindly and you will have success I use an off set spatula so I can get under the really curved end of the roll, i do not advise trying to lay this out flat ( you are risking more cracks )
- Roll the cake up slowly and then you are done.
TWO HOURS LATER
So there you go, look if I can do it so can you. There are lots of ways you can fill these. I had some lemon curd in the fridge I had from another bake and some ermine frosting so chose to use that as I like it as a cream subsitiute.
Switch the Milk to Rice MIlk and use Vegan Butter at 80% the original recipe and your GF flour blend
This post is long enough so I’m giving you a link to another curd recipe, one day I will get round to typing mine up for you, but for now my fingers are sore😂😂😂😂😂😂😂
The Lemons I planned, I used my dehydrator for the first time not for cookies, so 145 C for 15 hours and they where done.
Get creative, if you get a cracks, cover it, no one will know, its all about the taste and the learning. The more you do the easier it gets. This week, I’ve made tooooo many, testing the best way and the best ingredients out to get as perfect as I can, so this is the final offering, the one that works.I
If you want Buttercream try https://sallysbakingaddiction.com/vanilla-buttercream, but only 80% of the fat in the recipe, or it will be a greasy mess
Or Cream, for a dairy alternative, try https://schlagfix.com/index.php/en/
The worlds your oyster 💕💕
Now for some pretty pictures, the sun decided to play right at the end 😍😍
Hope you enjoyed the post.
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Until Next week