Gluten-free Swiss Roll

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 4 eggs
• 1 cup sugar
• 1 cup gluten-free self-raising flour, sifted
• 2 tablespoons hot milk
• 1 tablespoon sugar, extra
• 3/4 cup jam
• 2 tablespoons icing sugar

Recipe

• 1 heat oven to 180°c greas a 25cm x 30cm swiss roll tin'line the base of the tin with baking paper and grease the paper.
• 2 beat the eggs and sugar in a large bowl until pale and thick.
• 3 lightly fold in the flour.
• 4 drizzle the milk down the inside of the bowl and lightly fold through.
• 5 pour the mixture into the prepared tin and bake 10 - 12 minutes, or until golden and a metal skewer inserted into the centre comes out clean.
• 6 place a piece of baking paper on a board that is slightly larger than the swiss roll tin being used. spread over it the extra 1 tablespoon of sugar.
• 7 turn the cake out, onto the paper. peel off the original baking paper and discard the original paper. roll up the cake with the new layer of baking paper.
• 8 cover the cake loosely with a clean tea-towel and transfer to a wire rack to cool.
• 9 gentley unroll the cake, discard the baking paper, spread over the jam and roll back up again.
• 10 sift the icing sugar over the top and serve.