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Ingredients
8 portion(s)
Gluten free swiss roll
- 4 eggs
- 110 gram caster sugar, plus 1-2tbsp for sprinkling
- 120 grams Gluten free plain flour
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6
15min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 31
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9Afternoon tea Snack Autumn Grandparent's Day Mother's Day Spring Summer Valentine’s Day Winter Baking BBQ Birthday Children birthday Everyday Gift Holiday Kids in the kitchen Party Picnic Creative Easy Low budget Quick Cooking for 2 person Cooking for elderly people Cooking for large family Cooking for students Cake Dessert Gluten free
5
Recipe's preparation
- Preheat oven to 180°C and line a baking tray (30 cm x 40 cm) with baking paper.
Insert butterfly whisk. Place eggs and 110 g sugar in mixing bowl then beat 6 min/37°C/speed 4. Without heat, beat again6 min/speed 4.
Add flour and mix 3 sec/speed 3. Remove butterfly whisk and finish mixing gently with spatula. Pour onto prepared tray and smooth with spatula.
Bake for 10 minutes (180°C). Meanwhile, clean mixing bowl and butterfly whisk. Lay a clean tea towel on a work surface and sprinkle over 2-3 Tbsp sugar. Invert warm cake onto tea towel, remove baking tray then peel off baking paper.
Starting at one short edge, roll cake up with tea towel, then wrap in foil. Leave to cool for at least 15 minutes then place in fridge until needed.
Carefully unwrap cake on a large piece of cling film and remove tea towel.
Spread jam over surface, then starting at the short end nearest to you, spread ⅔ whipped cream over jam, leaving approx. 10 cm sponge clear at the opposite end.
Roll up carefully and place on plate. Enjoy.
Method
10
Accessories you need
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Butterfly
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Spatula TM5/TM6
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11
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentThis looks so good! Have you made a gluten free...
This looks so good! Have you made a gluten free sponge using the same recipe? My sister's husband is coeliac and she's been looking for a good GF sponge recipe. Also, which GF flour do you recommend? Also wondering if there's meant to be baking powder in the recipe.
TIA!
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