110gplain gluten free flour blendsifted - I used GFA blend A - See NOTES re blend and optional addition of ground almonds (90g plain GF flour + 20g ground almonds)
½tspxanthan gumif your flour blend already contains xanthan, leave this out
110gwhite caster sugar(super-fine sugar)
4large eggsUK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
20ml/galmond milkor preferred alternative
extra caster sugar for sprinkling
180gfavourite jam(Approx weight) - Or alternative filling fo choice
Preheat the oven to 180 C/350 F/Gas 4.
Completely line a Swiss Roll tin - approx 9 inch (23 cm) x 13 inch (33 cm) with good-quality non-stick baking parchment. (Cut the paper slightly larger than the tin and draw round the base for size. Fold along the lines, then make a diagonal cut to each corner. slot the paper into the tin, folding the corners over themselves to make a shallow box shape that fits the tin).
In a small bowl, weigh and mix together the flour, xanthan gum and salt (if using). Set aside.
In a large bowl, whisk the sugar with the eggs until thick and pale and so that the mixture leaves a lasting trail across the top when drizzled. This requires an electric whisk and may take up to 10 minutes to reach a good trail point.
Add the vanilla extract and briefly whisk again to combine.
Lightly and quickly sift the flour onto the mixture and drizzle the milk across the top.
Gently fold the flour and milk into the mixture using a large metal or silicone spoon-spatula, keeping the folds high and light to retain air. Do not over-mix.
Pour the batter into the baking tin and gently tilt and lightly spread to ensure an even layer which reaches into the corners.
Bake for 12 to 15 minutes until golden and the top just springs back to the touch. Be very careful not to over-bake, or the sponge will be dry and will crack.
While the sponge is baking in the oven, prepare a large sheet of baking paper by laying it on the work surface and generously sprinkling with caster sugar.
As soon as the sponge comes out of the oven, immediately loosen the paper from the sides, before flipping it over onto the sugared baking paper.
Very carefully peel off the cake's baking parchment to reveal the hot sponge.
Immediately use a knife to score or press a line along one of the short sides of the sponge (do not cut through) about 1 to 2 cm in from the edge.
Roll from the score line as tightly as possible, folding the baking paper into the roll, so that it forms a layer between the sponge as it rolls. (See photo in blog post).
Set aside to cool completely. This process will help to give the sponge a ‘memory’ and help prevent later cracking.
When the sponge has cooled COMPLETELY, carefully unroll.
Spread a layer of jam (or your alternative filling) onto the unrolled sponge, before re-rolling using the baking paper to help. Dependent on the depth and texture of the filling, the rolling may need to be fractionally looser so that the filling doesn't squish out of the roll. But judge this as you go.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may be slightly different.For an alternative recipe with ground almonds you can also use a combination of 90g gluten free plain flour + 20g ground almonds (almond meal). Both recipes are equally delicious. The almond version just has a fractionally nuttier texture. For Mini Swiss Rolls - See Post for description of cutting and rolling.