Gluten-free raspberry and lemon Swiss roll

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Izy Hossack shares some tips she's picked up which will help you obtain the perfect swirl in your gluten-free Swiss Roll, free of cracks and easy to roll. For more gluten-free cakes take a look at our recipe collection.

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Now that all the raspberries have been harvested from the allotment, we have a LOT of frozen raspberries hanging around. Whilst half of them have already been turned into jam I prefer using the whole, frozen berries when I can, to obtain that fresher, brighter flavour.

Pairing them with a soft lemon cream encased in a Swiss Roll is the perfect way to say goodbye to summer. Whilst Swiss Roll cakes can seem daunting there are a few tips I’ve picked up which will help you obtain the perfect swirl, free of cracks and easy to roll.

Firstly you’ll want to sprinkle a clean tea towel with caster sugar - you tip the cake out onto this, fresh from the oven. The heat of the cake causes the sugar to stick to the surface of the cake giving it a slightly crunchy, glittery exterior. It also means that the cake will not stick to the tea towel itself (always a bonus!). Another tip is to roll the cake up in the tea towel, very tightly, whilst it’s still piping hot from the oven. As the cake cools in its rolled shape, the protein from the egg and the caster sugar in the batter set and mean that the cake will hold its rolled form without unsightly cracks or a weird shape.

The last tip is to cut the cake with a hot, sharp knife - dip the knife into boiling water for a few moments, wipe it dry and then use it to slice the cake. Repeat for each slice and you’ll have perfectly neat slices!




  • 3 eggs, separated
  • 110g of caster sugar, plus extra for dusting
  • 1 lemon, zest finely grated
  • 1 tsp baking powder
  • 45g of rice flour, brown
  • 45g of cornflour
  • 50g of raspberries
  • 125ml of whipping cream
  • 2 tbsp of icing sugar


Butter and line a 9 by 13-inch baking tray or Swiss roll pan with parchment paper. Preheat the oven to 180°C/gas mark 4
In one bowl, whisk the egg whites until frothy. Gradually add half of the caster sugar whilst still beating until you reach a stiff peak consistency
In a separate bowl, whisk together the egg yolks with half of the remaining caster sugar and half of the lemon zest until very pale and thick. Pour the egg yolk mixture into the beaten egg whites and sift in the baking powder, rice flour and corn flour. Fold together using a rubber spatula until only a few streaks of egg white remain
Pour the mixture out onto the lined baking tray and bake for 10-15 minutes until golden. Turn the cake out onto a clean tea towel dusted with caster sugar. Peel the baking parchment off of the cake, trim the edges with scissors and then roll the cake up tightly (starting at the short end) keeping the sugared tea towel inside the roll. Leave to cool completely
Meanwhile whip the cream until thick then gently stir in the icing sugar and the rest of the lemon zest. Set aside
In a sauce pan over a medium heat, cook the raspberries with the remaining caster sugar and a splash of water. Use a fork to crush the raspberries down to a sauce and bring to a simmer. Take off the heat and set aside (you can strain it through a fine mesh sieve to remove the seeds if desired)
Unroll the cooled cake and spread with the raspberry sauce. Then layer on the whipped lemon cream and roll up tightly. Chill for 30 minutes before serving

Izy is a student living in London, who spends her spare time blogging and photographing. She recently finished writing her first cookbook, Top With Cinnamon.

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