Swiss Roll

Swissrolls offer endless opportunities to dress up or down. Fill them with chocolate spread, jam or lemon curd. Cut them up as the base for trifle or make a festive Buche de Noel for Christmas.

Makes 1 x 25cm / 10inch roll Serves 10-12

Ingredients

Dry Mix

4 eggs

120ml / ½ cup maple syrup

40g / 2 tablespoons and 2 teaspoons Anything But Ordinary Plain Flour

40g / ⅓ cup gluten free cornflour

1 teaspoon baking powder

1 teaspoon vanilla

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1 cup cold sugar free strawberry jam (see note)

Method

Preheat oven to 170 degrees Celsius. Line a 30cm x 25cm tray with baking paper.

Sieve Anything But Ordinary Plain Four, cornflour and baking powder a few times. Set aside.

Separate eggs. In a small mixing bowl use beaters to whip egg whites until stiff. Add the maple syrup and beat to combine. Add egg yolks and vanilla and beat just a little to mix through. Sieve the flour mix onto the egg mixture a little at a time and with a spoon or spatula fold it into the eggs being careful to retain the fluffiness. Continue this sieving and folding until all the flour is in the egg mixture. When no pockets of flour remain pour into prepared tray and gently level.

Bake 20 minutes, rotating tray halfway through baking. It should be browned and a skewer will come out clean when cooked.

Lay a piece of grease-proof or baking paper on top of the sponge and a cookie tray on top, then carefully flip the lot over to tip out the hot sponge. Lift off the hot tray and carefully peel the baking paper from the sponge. Using the grease-proof roll it up from the short side and place the paper wrapped roll on a wire rack to cool. Once cold, carefully unroll and spread on the cold strawberry jam. Roll up again and keep in plastic or a waxed wrap in a covered container.

Best eaten within a day or two of making or use to make this spectacularly indulgent Naturally Sweet Trifle.

Note

St Dalfour jam, available at supermarkets in many flavours, is a great tasting sugar free variety that uses natural ingredients. Put in the fridge so it is cold when spreading, otherwise it may ooze out.