Gluten-Free Swiss Roll

1. 1

   heat oven to 180u00b0C Greas a 25cm x 30cm Swiss Roll tin'Line the base of the tin with baking paper and grease the paper.

2. 2

   Beat the eggs and sugar in a large bowl until pale and thick.

3. 3

   Lightly fold in the flour.

4. 4

   Drizzle the milk down the inside of the bowl and lightly fold through.

5. 5

   Pour the mixture into the prepared tin and bake 10 - 12 minutes, or until golden and a metal skewer inserted into the centre comes out clean.

6. 6

   Place a piece of baking paper on a board that is slightly larger than the Swiss Roll tin being used. Spread over it the extra 1 tablespoon of sugar.

7. 7

   Turn the cake out, onto the paper. Peel off the original baking paper and discard the original paper. Roll up the cake with the new layer of baking paper.

8. 8

   Cover the cake loosely with a clean tea-towel and transfer to a wire rack to cool.

9. 9

   Gentley unroll the cake, discard the baking paper, spread over the jam and roll back up again.

10. 10

    Sift the icing sugar over the top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.