EASIEST Swiss Roll Cake Recipe (Gluten-Free) | Basic Roll Cake | Arwies Bakery

Today we’re going to make soft, spongy, creamy, and delicious swiss roll cake! This gluten-free swiss roll is so easy to make, and turns out absolutely delightful! Hope you enjoy!
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▷Ingredients:
■ For the sponge cake:
4 eggs separated
1 tsp. Cream of tartar
30 grams corn starch
30 grams gluten-free flour
40 ml milk
40 ml oil
80 grams sugar (60 for the egg whites +20 for the egg yolks)
1 tsp salt
1 tbsp vanilla powder
■ For the filling:
200 ml whipping cream
30 g sugar
Strawberries for filling and decorations
▷Directions:
■ For the sponge cake:
1. Separate egg yolks from egg whites
2. Whip up egg whites until foamy
3. Add cream of tartar
4. Keep whipping until soft peaks form
5. Add 60 grams of sugar
6. Keep whipping until stiff peaks form
7. Mix egg yolks for 1 minute
8. Add 20 grams of sugar
9. Mix for at least 8-10 minutes until pale yellow, and thick and creamy (see notes for success)*
10. Add oil
11. Add milk
12. Add vanilla powder
13. Sift in flour, corn starch and salt
14. Fold in egg yolk mixture into the egg whites 1/3 at a time
15. Pour into baking sheet lined with parchment paper
16. Shake baking sheet on table 3 times to get rid of air bubbles
17. Bake at 330°F /165°C for 12-15 minutes, just until golden brown (See notes for success)**
18. Bring out of oven, let cool for 5-10 minutes, do not wait until cake is completely cool (see notes for success)
19. Prepare parchment paper and flip sponge cake over onto it
20. Remove parchment paper layer from the top
21. Cut one of the sides of the cake diagonally
22. Trim the rest of the edges of the cake
23. Cut three shallow lines on the cake (make sure not to cut too deep, this will help when rolling the cake)
24. Spread cream filling and fruits
25. Start rolling making sure to roll towards the diagonal side of the cake
26. Pull bottom of parchment paper while pressing in with bench scraper to roll cake tightly
27. Cover with parchment paper and refrigerate for 2 hours
28. Take out of fridge and cut the sides of the cake
29. Dust with icing sugar and decorate
Notes for Success: THREE Mistakes to avoid to make the perfect roll:
1. Not mixing your egg yolks and sugar for enough time: Make sure you mix for 8-10 minutes and that your mixture is a pale yellow, and is thick and creamy, without this, the roll will not be fluffy!!
2. Baking your cake for too long: If you do this it will be very tough when it comes out of the oven
3. Waiting until your cake completely cools down before rolling your cake. This mistake will lead to having lots of cracks in your cake. Roll your cake when it’s still warm but not too hot.
■ For the filling:
1. Mix heavy cream until soft peaks form
2. Add sugar
3. Whip until stiff peaks form
TIMESTAMPS
0:00 - Swiss Roll intro
0:09 - Separating egg yolks and egg whites
0:23 - Mixing egg whites
0:57 - Making egg yolk mixture
1:51 - Folding in the batter
2:11 - Baking Instructions
2:24 - Making the filling
2:42 - Whipping up heavy cream
2:59 - Taking cake out of the oven
3:09 - Assembling the cake
3:58 - Refrigerating cake
4:10 - Decorating
4:29 - Cutting the cake
4:47- Swiss roll reveal
5:10 - 3 mistakes to avoid!!
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