Gluten-Free Swiss Roll

A light, springy sponge rolled around raspberry jam and vanilla whipped cream. The whipped-egg sponge is rolled while warm so it sets in a spiral without cracking, making a pretty holiday or teatime dessert.

Prep: 30 min Cook: 12 min Total: 135 min Serves: 10

At a glance: This medium desserts recipe yields 10 servings in about 2h 15m (30 min prep, 12 min cook). It uses 12 ingredients — including eggs, granulated sugar, pure vanilla extract — and walks through 9 steps. Updated October 24, 2026. Browse more desserts recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Swiss Roll: When preparing this desserts recipe, use a freshly washed kitchen towel for rolling, since towels often carry flour dust from other baking. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Swiss Roll: The sponge is lifted by whipped eggs and held together with a fine gluten-free flour blend and cornstarch. Use powdered sugar, jam, baking powder, vanilla and a flour blend labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat the oven to 375°F (190°C). Grease a 10x15-inch rimmed baking sheet, line it with parchment and grease the parchment.
2 Sift the gluten-free flour blend, cornstarch, baking powder and salt together twice.
3 Beat the eggs and granulated sugar on high speed for 6-8 minutes, until very thick, pale and tripled in volume. When you lift the beaters, the batter should fall in a ribbon that sits on the surface for a few seconds. Beat in 1 tsp vanilla.
4 Sift the flour mixture over the eggs in three additions, folding gently with a large spatula after each until no streaks remain. Spread evenly in the pan.
5 Bake for 10-12 minutes, until the sponge is lightly golden and springs back when touched.
6 Meanwhile, lay a clean kitchen towel on the counter and dust it with 2 tbsp powdered sugar. Turn the hot sponge out onto the towel, peel off the parchment and, starting at a short end, roll the warm sponge up with the towel inside. Cool it rolled, seam side down, for about 1 hour.
7 Whip the cold cream with 2 tbsp powdered sugar and 1/2 tsp vanilla to medium-firm peaks.
8 Gently unroll the sponge. Spread it with the jam, then the whipped cream, leaving a 1-inch border at the far end. Roll it up again without the towel and place it seam side down.
9 Chill for at least 30 minutes, dust with powdered sugar and slice with a serrated knife.

Tips & Notes

Roll the Swiss roll sponge while it is still hot from the oven. Rolling it warm in the towel trains it into a spiral, so it does not crack when filled later.
Do not overbake the sponge. One or two extra minutes dries the edges, and dry edges crack when rolled. Trim any crisp edges with a serrated knife before rolling.
For a holiday log, whip 2 tbsp cocoa powder labeled gluten-free into the cream, fill and cover the roll with it, then drag a fork along it to look like bark.

Common questions

What cross-contamination risk is specific to Gluten-Free Swiss Roll?

Check eggs, at room temperature, granulated sugar, pure vanilla extract before they go into Gluten-Free Swiss Roll. Use a freshly washed kitchen towel for rolling, since towels often carry flour dust from other baking. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Swiss Roll use?

Gluten-Free Swiss Roll relies on 2/3 cup gluten-free all-purpose flour blend and 2 tbsp cornstarch. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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