Description
This Gluten-Free Vanilla Swiss Roll Cake is a showstopping dessert that is lighter than air. It features a soft, flexible gluten-free sponge cake that is rolled up hot (the secret to no cracks!) and filled with a cloud-like vanilla whipped cream. It looks impressive but is made with simple pantry staples.
Ingredients
— The Vanilla Sponge —
4 large eggs, room temperature
¾ cup granulated sugar (superfine or caster sugar works best)
¾ cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon neutral oil (vegetable or canola) – adds flexibility
1 teaspoon pure vanilla extract
Powdered sugar (for dusting the towel)
— The Filling —
1 cup heavy whipping cream, cold
¼ cup powdered sugar
1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 10×15 inch jelly roll pan (rimmed baking sheet) and line it with parchment paper, leaving a small overhang on the ends.
2. Whisk Dry Ingredients: In a small bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. Beat Eggs & Sugar: In a large bowl (or stand mixer fitted with the whisk attachment), beat the eggs and granulated sugar on high speed for 5–7 minutes. This is the most crucial step! The mixture should triple in volume, become very pale, and reach the ‘ribbon stage’ (where the batter falls off the whisk in thick ribbons that sit on the surface for a few seconds).
4. Add Flavor: Gently whisk in the vanilla extract and oil.
5. Fold: Sift the dry flour mixture over the egg mixture in two batches. Use a spatula to gently fold the flour in by hand. Be careful not to deflate the air bubbles you created. Stop mixing as soon as no flour streaks remain.
6. Bake: Pour the batter into the prepared pan and gently spread it into an even layer using an offset spatula. Bake for 10–12 minutes. The cake is done when the top is springy to the touch and pale golden. Do not overbake, or it will crack when rolling.
7. Prepare the Roll Towel: While the cake bakes, lay a clean, thin kitchen towel (tea towel) flat on the counter. Dust it generously with powdered sugar.
8. The Hot Roll (Crucial Step): As soon as the cake comes out of the oven, immediately flip the hot pan onto the sugared towel. Carefully peel off the parchment paper.
9. Starting at one of the short ends, roll the warm cake AND the towel up together into a tight spiral. (The towel prevents the cake from sticking to itself).
10. Cool: Let the rolled cake cool completely on a wire rack (wrapped in the towel) for about 1 hour. This trains the cake to hold the spiral shape.
11. Make Filling: While the cake cools, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
12. Assemble: Once the cake is cool, gently unroll it. Spread the whipped cream evenly over the surface, leaving a small border at the edges.
13. Re-roll: Carefully roll the cake back up (without the towel this time). Place it seam-side down on a serving platter.
14. Chill: Refrigerate for at least 30 minutes before slicing to allow the filling to set. Dust with extra powdered sugar before serving.
Notes
Ribbon Stage: Do not shortcut the egg beating step. Since this is a sponge cake with very little fat, the air beaten into the eggs is the primary leavening agent.
Crack Prevention: You must roll the cake while it is hot. If you let it cool flat, it will snap when you try to roll it later.
Flour Choice: Use a high-quality blend like King Arthur Measure for Measure or Cup4Cup. Almond flour is too heavy for this specific recipe.
Flavor Variations: Spread a thin layer of strawberry jam on the cake before adding the whipped cream for a fruity twist.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18
- Sodium: 95
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 105