Gluten Free Swiss Roll: Chocolate with “Oreo” Filling
Well in true Jessica fashion, I was sitting thinking about gluten free Swiss Roll cakes and decided a regular vanilla sponge with a jam & cream filling will not do… we need a chocolate sponge filled with gluten free “oreo” buttercream in our lives! (That said, I have included a bit of info for how to convert this recipe to a “regular gluten free Swiss Roll” at the end of this post!!)
This is a super easy recipe with basic ingredients and very few steps to achieve this beauty:
Couple of bits to note:
- Make sure you whisk that egg and sugar for 5 mins, as per my recipe instructions. I find its easiest to put on a timer on because its easy to cut the whisking a little short. Any less time and you’ll have a pancake, not a nice, tall, fluffy sponge!!
- Don’t worry if you’re sponge cracks when you roll it up, the ganache topping is VERY forgiving and covers any slip ups! My kind of recipe 😉
- Be confident with this recipe, from the beginning to the end. There are lots of opportunities to panic, from when you pour the mix into the baking tin and think it looks a little shallow to when you flip the cooked sponge out of the tin onto your work surface and worry it is going to break. As I said, DON’T PANIC, BE CONFIDENT, it will all work out, I promise!!!!!
After a regular Swiss Roll?
Easy peasy. Leave out the cocoa powder, add an additional 20 grams of flour (so 100 grams of gluten free self-raising flour in total) and just follow the same sponge steps below.
In “Construction”, add a layer of jam to the sponge, then add the same buttercream (just without the oreos!). Roll up as per the recipe.
Gluten Free Swiss Roll: Chocolate with Oreo Filling
- 4 whole eggs
- 100 grams caster sugar
- 80 grams gluten free self raising flour
- 20 grams cocoa powder
- 200 grams spread – I use Flora Original/Dairy Free
- 400 grams icing sugar
- 1 pack of gluten free "Cookies and Cream" biscuits – aka gluten free oreos
- 150 ml double cream – dairy free if necessary!
- 85 grams chocolate – also dairy free if you need
- Preheat the oven to 170oc (fan).
- Line at 23 x 33cm swiss roll tin with baking paper. >You can use a baking tray of different size, just make sure its deep enough so that the sponge can rise to at least 2/3cm
- Whisk together the eggs and sugar for 5 mins, until light and fluffy and very thick. >This is realllyyyy important – set a timer! It should expand by about 3-4x, like my picture.
- Sift in the flour and cocoa powder and whisk again for 20 seconds until combined. Make sure you whisk right to the bottom as the flour all sinks there. Pour into the baking tray.>Don't overwhisk at this stage as you'll lose all that lovely air you've whipped into the egg/sugar. If you're nervous, FOLD the flour/cocoa powder in rather than using the whisk.
- Bake the sponge for 10-12 mins or until firm to touch and starting to brown.
- Whilst that’s baking, prepare the following: place a sheet of baking paper (a bit bigger than the size of the baking tin) onto your work surface. Place something on the corners to hold it down if it keeps rolling up! Scatter the baking sheet with icing sugar (be generous!).
- Once the sponge is cooked, remove from the oven and turn the sponge out onto the sugared baking paper. The key is to be confident with it!
- Carefully peel off the baking paper you’ve cooked the sponge in and begin to roll, leaving the fresh, sugared paper attached to the cake (i.e. the paper rolls up with the cake!)>I like to roll from the short edge, hopefully you can see in this pic where I've started to roll it.
- Leave it rolled up to cool COMPLETELY (takes at least 30mins, depending on where it is).
- Add the butter and icing sugar to a bowl and whisk for at least 3 mins, until the buttercream is light and fluffy.
- In a seperate bowl, crush all of the oreos (doesn't have to be a smooth consistency, I like to have a few bigger oreo pieces in there.
- Add the oreos to the buttercream and mix everything together.>You can use a whisk for this, or just use a spoon and mix it all together.
- Once cool, unroll and spread with a thick layer of buttercream.
- Roll the swiss roll back up, as tightly as possible to get the best cake swirl shape! Make sure the join is sitting on the worktop/plate to prevent the swiss roll from unrolling
- Add the cream to a pan and bring to the boil.
- Whilst it starts to boil, break the chocolate up into square and place into a large bowl.
- Pour the boiling cream over the chocolate and leave for 2-3mins.
- Whisk the mixture together to form a smooth, delicious ganache!
- Wait a couple of minutes for it to thicken slightly and then pour the ganache over the swiss roll.>Tip: Place the swiss roll on a cooling rack, ontop of a baking tray. The excess ganache will just fall through the cooling rack and onto the baking tray, making a neater swiss roll and to help with the cleaning up!
Your Swiss Roll will last 2-3 days if you wrap it tightly in cling film and store in a cold place/the fridge. Give the ganache approx 20-30mins to set before attempting to wrap it up!
Want some more baking recipes? Click here to go to my “Baking” section!
Additionally, here are a few of my other gluten free NOSTALGIC faves that I think you might like 😉