Swiss Roll with raspberry and butter cream

Allergy free Swiss Roll

Allergy free Swiss Roll


This is a great hit in our house. It is a lovely soft sponge and the raspberry jam give it a nice sharpness to the sweet cake. I use jam but fresh raspberries would be perfect for this recipe!!

Ingredients

175g dairy free margarine(I use “Pure” sunflower or soya)
175g caster sugar
1tsp vanilla extract
2tsp egg replacer whisked with 2tbsp water
2 small pears pureed
160g gluten and wheat free plain flour mix
60g sorghun flour
1tsp xanthan gum
1tsp baking powder

For The Filling
75g dairy free margarine
175g icing sugar
1tsp vanilla extract
2 to 3tbsp raspberry jam

Method

Pre-heat the oven to 170 degrees Fan.
Cream the margarine and sugar together until nice and creamy. Add the vanilla, egg replacer and pear and mix well.
Then sieve the flours, xanthan gum and baking powder into the wet mixture, fold it in until it is smooth. Spoon this mixture onto a swiss roll tray that has been lined with baking paper and spread it evenly.
Place it in the oven for 15 to 20 minutes if it is not ready after 15 minutes leave it in but keep a close eye on it (when it is nice and golden and still springy it is ready). Lay baking paper on a wire rack and sprinkle it with caster sugar, turn the cake out on to the sugared paper to cool.
Meanwhile make the icing , put the margarine, sugar and vanilla extract into a bowl and until pale and smooth.
When the cake is cold spread on the butter cream all over the cake then, add the raspberry jam and spread it all over it. Then roll the Swiss Roll. Serve straight away.
It will keep for up to 4 days if you wrap it up well . Well!!! if it last that long in our house it wouldn’t last that long…
I hope you enjoy it as much a we do xx

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