Gluten-Free Swiss Roll

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 0.5 cup unsalted butter, softened 0.5 cup unsalted butter, softened
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup your favorite filling (e.g., whipped cream, fruit compote, or certified GF chocolate ganache) 1 cup your favorite filling (e.g., whipped cream, fruit compote, or certified GF chocolate ganache)

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to help with removal. Lightly grease the parchment paper for easy release.

2. 2

   In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until the mixture is pale yellow and fluffy, about 3-4 minutes. Beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract until fragrant.

3. 3

   In a separate medium bowl, whisk together the certified gluten-free all-purpose flour blend and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no dry streaks remain. Be careful not to overmix the batter.

4. 4

   Gently fold your chosen filling into the batter if it's a mix-in like berries, or prepare to spread the batter evenly into the prepared baking pan. Use a spatula to spread the batter into a thin, even layer, ensuring it reaches all corners of the pan.

5. 5

   Bake for approximately 10-12 minutes, or until the cake springs back lightly when touched and the edges are just beginning to turn golden. Remove from the oven and let it cool in the pan for about 5 minutes before inverting it onto a clean kitchen towel dusted with a little extra gluten-free flour or powdered sugar. Once completely cool, spread your chosen filling evenly over the cake and carefully roll it up using the towel to guide you. Slice and serve.

Nutrition (per serving)

Tips & Notes

• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• Melt chocolate over a double boiler or in 20-second microwave bursts, stirring between each, to prevent scorching.