gluten-free Swiss roll

With da Carla's Sorghum Flour you can bake a gluten-free Swiss roll that both tastes wonderful and is gentle on the tummy. Sorghum flour is naturally gluten-free and contains beneficial fibre, minerals and slow carbohydrates – a great choice for anyone who wants to bake a little healthier.

This is a simple base recipe for a gluten-free Swiss roll. We filled ours with strawberry jam, fresh strawberries and mascarpone cream – a fresh, summery combination that always proves popular. But you can of course fill it with whatever you have at home and love, such as blueberries, chocolate cream, lemon curd or simply whipped cream.

The Swiss roll turns out light, soft and easy to roll. Perfect for fika, dessert or a party.

ingredients

• 5 eggs
• 1 ¼ dl granulated sugar
• 190 g da Carla's Sorghum Flour
• 2 ½ tsp baking powder
• 100 g natural yoghurt

filling (suggestion)

• Strawberry jam
• Fresh strawberries
• 2.5 dl Whipping cream
• 250 g Mascarpone

Instructions

• Preheat the oven to 175 °C fan. Line a baking tray, approx. 30 × 40 cm, with baking paper.
• Whisk the eggs and sugar in a large bowl until the mixture is pale, thick and fluffy.
• Mix the sorghum flour and baking powder in a separate bowl.
• Sift the flour mixture into the egg batter. Add the yoghurt and gently fold everything together into a smooth, supple batter without knocking out the air.
• Spread the batter evenly over the tray.
• Bake in the middle of the oven for 5–7 minutes, until the surface is golden and the sponge has just set.
• Turn the sponge out onto a fresh sheet of baking paper (lightly sugared, if you like). Carefully peel off the old paper and let the sponge cool under a tea towel.
• Spread with your filling of choice once the base has cooled – for example strawberry jam, softly whipped cream, mascarpone and fresh berries.
• Roll up from the long side. Ideally, let it rest in the fridge for a while before serving.
• Cut into slices and serve.