Name: Chocolate Swiss roll
Prep time: 10 min
Cook time: 10 min
Yield: 10, 10 Slices
Ingredients: 120 g caster sugar; 5 medium eggs; 200 g icing sugar; 35 g cocoa powder; 75 g gluten free plain flour; 1/4 teaspoon baking powder; 1 teaspoon vanilla extract; 100 g dairy free butter block; 200 g dairy free chocolate; 1/4 teaspoon xanthan gum; 1 teaspoon dairy free milk

Instructions

Preheat oven to 180°C and grease and line a Swiss roll tin with baking paper.
Add the eggs and caster sugar to a large bowl, whisk with an electric whisk until pale and frothy. In a separate bowl mix gluten free plain flour, baking powder, xanthan gum and cocoa powder. Gently fold the dry mixture into the wet mixture until combined.
Pour the mixture into your tin, spreading it out to the edges. Bake for 10 minutes until firm but still springy.
Remove from the oven and whilst it’s still warm, turn out onto another large sheet of baking paper sprinkled with a little icing sugar. Carefully peel the piece of baking paper off the bottom of the cake and trim the edges of the cake so they are straight.
Whilst the cake is still hot, tightly roll the sponge up from the short end with the baking paper inside it. Leave to cool completely.