I’ve been in the kitchen attempting to achieve an exceptional gluten free Swiss roll recipe. It turned out perfectly moist and easy to roll. This is a feat for Swiss rolls as they are much thicker than jelly rolls. However, you can also make a jelly roll using this low-sugar recipe. Because jelly roll pans make a thinner and longer cake, you can achieve more swirls when you roll it. While I’ve supplied a recipe for cinnamon caramel filling, I also make a few other suggestions. Enjoy!
Gluten Free Swiss Roll or Jelly Roll with Dulce de Leche (Pumpkin Spiced or Cinnamon)
The most important thing about this recipe is that it is moist and easy to roll, whether you make a gluten free Swiss roll or jelly roll. Fill with dulce de leche or any of the suggested fillings.
For the Swiss or Jelly Roll:
- 1/4 cup Carla's Gluten Free All-Purpose Flour Blend Recipe
- 1/4 cup cornstarch
- 1/4 cup Carla's Gluten Free Self-Rising Cake Flour Blend Recipe
- 1/16 teaspoon salt
- 3 large eggs, separated (6 Tbsp liquid from can of white beans + 3 Tbsp. Fat of choice: butter, full-fat coconut milk)
- 1 additional egg yolk (or 1 Tbsp. Fat of choice: butter, full-fat coconut milk)
- 1/2 cup granulated sugar
For the Cinnamon or Pumpkin Spiced Caramel Filling:
- 1 recipe Dulce de Leche (See other dairy choices in the tips section.) (preserves, jam, or sweetened pumpkin puree for dairy-free)(You'll find dairy free substitutes here.)
For Homemade Pumpkin Pie Spice:
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/16 teaspoon cloves
- Make your desired filling and set aside. (Pictured is the dulce de leche with cinnamon or all-spice.)
- Oil a 10x12x1-inch Swiss roll pan*. Line the bottom with parchment paper, extending over two sides of the pan. Then oil the paper.
- Sift together the flour blends, cornstarch, and salt twice; set aside. Preheat the oven to 400ºF.
- Beat egg whites in the bowl of your mixer on medium speed until soft peaks form.
- Add sugar one tablespoon at a time while continuing to whisk until stiff, but not dry, peaks form. (You still want the peaks to curve once the beater is lifted. If you dry the egg whites out, your cake will be dry.)
- Fold in the yolks one at a time, using a rubber spatula, until n streaks remain.
- Add extract and beat on low to combine.
- Sift and fold in half of the flour mixture until no flour shows. Sift and fold in the remaining half.
- Distribute evenly in prepared pan.
- Bake for 11 to 12 minutes or until the cake springs back when gently touched. Begin checking for doneness at 10 minutes. (If it leaves an impression, it is not done.)
- While the cake is baking, dust a tea towel with confectioners' sugar and set aside.
- Transfer the cake to a wire rack using the parchment paper. Slice off the drier ends.
- Invert the warm cake on the prepared tea towel.
- Fold up the towel at the top and bottom.
- Roll the cake in the towel and set on a wire rack for 30 minutes until cooled.
- Unroll just enough to spread preserves or your desired filling and roll back up.
- Fill with your desired filling. (Using the Homemade Sturdy Whipped Cream Recipe with fruit or a little pie filling tastes wonderful. I've used sliced bananas. A unique option is to use dolce de leche and spices of choice, as pictured.)
- Cover with plastic wrap and refrigerate overnight or at least 6 hours.
- Dust the top with confectioners' sugar using a small mesh strainer or frost with chocolate ganache or your favorite topping/frosting. Dollop the top of a slice with sweetened whipped cream, unless the filling already contains some.
*If you use a 15-1/2 x 10-1/2 x 1/2-inch jelly roll pan, start checking for it to spring back much earlier as it will cook faster.
Using whipped cream as a filling can be messy. If you're new to making Swiss rolls or jelly rolls, stick to thick fillings like jam, dulce de leche, and chocolate ganache.
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