BAKE YOURSELF HAPPY WITH OUR GLUTEN-FREE CHERRY AND ALMOND SWISS ROLL RECIPE

If, like us, you simply can’t get enough of the flavour combination of cherry and almonds, then you’ll love this cherry and almond swiss roll!

Learn how to make a wonderfully light and fluffy gluten-free swiss roll by following our recipe, which uses our magical gluten-free plain flour blend (available to buy at The Little Bakery of Happiness).  Enjoy!

xx Millie, Marcus, Milo, Maddy and Me xx

TO MAKE THE SWISS ROLL SPONGE…

STEP ONE: Grease and line (with baking parchment) a swiss roll tin. Place the eggs and the sugar in the bowl of a stand mixer (or a large bowl if you’re using an electric whisk) and whisk on a high speed for eight minutes until the mixture is pale and creamy and leaves a trail when you lift up the beater. Add in the almond extract and then whisk for another minute.

STEP TWO: In a separate bowl, mix the flour and ground almonds together until completely blended and then gently fold into the egg mixture with a metal spoon until fully combined.  Be as careful as you can when you are folding in the flour because you want to keep as much air as possible in the mixture.

STEP THREE: Pour the cake mixture into your tin ensuring it reaches the sides and edges.  Bake in the oven at 200c / 180 fan / Gas 6 for 7-10 minutes until a skewer comes out clean and the top of the sponge springs back when you press lightly on it.  Be careful not to over-bake your sponge as this will make it more susceptible to cracking when you roll it.

HOW TO ROLL UP YOUR SPONGE…

STEP ONE: While your sponge is baking, grab a damp tea towel and lay it on your work surface.  Place a sheet of greaseproof paper (slightly bigger than your cake tin) on top of the towel and sprinkle with golden caster sugar.

STEP TWO: Once your sponge is out of the oven, leave to cool for just a few minutes and then turn it out onto your sugared paper.  You need to do this with one quick, positive flip of the tin!  Gently peel back the baking paper that you used to line the tin, which is now on top of your sponge.

STEP THREE: Starting at one end of the sponge, tightly roll it away from you down the length of the paper until it is completely rolled up.  Set it aside to cool completely in its rolled-up shape.

TO MAKE THE BUTTERCREAM…

STEP ONE: Put the butter in a large bowl and beat for a good few minutes until much paler in colour.

STEP TWO: Add in the sifted icing sugar and beat to combine.  Stir through the almond extract and Kirsch (if you don’t want to add the Kirsch, you may just need a little milk/water to loosen the consistency of your buttercream) plus a heaped teaspoon of cherry jam/conserve.

TO FILL AND ASSEMBLE YOUR SWISS ROLL…

STEP ONE: Once completely cooled, gently unroll your swiss roll so that you can add the filling.  Spread a thin layer of cherry jam/conserve over the sponge, but don’t spread it right to the end/edges or it will spill out when you re-roll your sponge!

STEP TWO: Next, grab your marzipan from the freezer and finely grate it over the top of the jam layer.  (The reason for freezing the marzipan is to make it easier to grate.  If you use it straight from the cupboard, it has a tendency to stick together in clumps, which is not what you want!)

STEP THREE: Finally, spread an even layer of buttercream over the sponge using a palette knife if you have one.  The secret here is to use sweeping motions across the sponge with your knife and *not* to lift the knife up off the sponge or you may well pull chunks of jam and sponge with it!  Once again, don’t spread to the ends of the sponge – leave a gap round the edges.

STEP FOUR: Now you’re ready for the re-rolling!  Your sponge should have ‘retained a memory’ of the roll you put in earlier and so shouldn’t be too difficult to manoevre.  Be firm with your rolling but try not to push down too hard or you’ll squeeze out the filling!  As you roll, pull the greaseproof paper back towards you so that it doesn’t get rolled up in the sponge.  Alternatively, roll the sponge up without the help of the paper (which is what I did).

STEP FIVE: Pop your finished swiss roll in the fridge for five minutes to firm up (this will make it easier to cut), pop the kettle on and by the time you’ve made your brew, your freshly baked gluten-free cherry and almond swiss roll will be ready to devour 🙂

Recipes created with love from Millie, Marcus, Milo, Maddy and Me xx

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