Gluten and Dairy Free Swiss Roll

Who knew that making a Swiss roll was so easy? Not me, otherwise I would have tried way sooner!  It's also very quick to put together and with no oil or margarine, so light...

I'm going to make a chocolate roll next time with some chocolate filling since cream is a big no-no for me. Can't wait...

Ingredients:

• 3 eggs
• 100g caster sugar
• 100g plain gluten free flour
• 1 tbsp hot water
• 4 tbsp strawberry jam
• caster sugar for sprinkling

Method:
Preheat the oven to 200C/gas 6. Line a 33x23cm Swiss roll tin. Whisk the eggs and sugar with an electric beater until the mixture has doubled in volume and is thick enough to leave a trail on the surface when whisk is lifted. Sift half the flour over the mixture and fold in very lightly, using a large metal spoon. Sift the remaining flour and fold in with 1 tbsp of hot water. Pour the batter into the tin and tilt it to spread it in an even layer. Bake for 10-12 minutes until golden brown, well risen and firm.
Meanwhile, place a sheet of baking paper on a damp tea towel. Dredge the paper with caster sugar. Quickly turn out the cake onto the paper, trim off the crusty edges and spread with jam.
Roll up the cake with the aid of the paper. Make the first turn firmly so that the whole cake will roll evenly and have a good shape when finished, but roll more lightly after this initial turn.

Note: I have adapted this recipe from my trusted Good Housekeeping cookbook because from all the Swiss roll recipes out there I found this book gave the clearest instructions. I did not bother whisking the eggs and sugar in a bowl over a pan of hot water because I read somewhere that it's not necessary if you are using an electric beater. And as you can see in the picture it came out just lovely.

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