Gluten free swiss roll recipe - Pumpkin spice Halloween swiss roll (2024)

Ingredients

For the sponge

• 3 eggs
• 175 g caster sugar
• 170 g pumpkin puree
• 1 teaspoon lemon juice
• 100 g gluten free flour, I used the Free From Fairy plain flour
• 1 teaspoon baking powder
• Pinch salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon allspice

For the spiderweb

• 40 g gluten free flour
• 20 g caster sugar
• 1 egg white
• Black food colouring

For the frosting

• 250 g cream cheese
• 50 g unsalted butter
• 100 g icing sugar
• ½ teaspoon vanilla extract

Instructions

1. Preheat the oven to 180'C and lightly grease and line a swiss roll tin with baking paper.
2. In a small bowl mix all the ingredients for the spiderweb part of the swiss roll until combined. Add enough food colouring until the mixture is completely black. Pour into a piping bag, with a 2mm nozzle, and set aside.
3. Next make the gluten free sponge. Add the egg whites and caster sugar to a large mixing bowl and mix with an electric whisk for around 10 minutes until it is light and foamy.
4. Add the pumpkin puree and lemon juice gradually, whisking in until it is combined. Do not over whisk - just enough so it is mixed through.
5. Next gradually add the dry ingredients and fold in using a metal spoon. Again, you don't want to over-mix as you want to keep the air in there! Just fold until the mix is completely combined.
6. Using the spiderweb mixture you had set aside, pipe your spiderweb pattern onto the swiss roll tin. Place in the oven for 1-2 minutes until set.
7. Remove from the oven and cool for a minute. Then pour the swiss roll mixture over the top. Spread evenly and place back in the centre of the oven for 12-15 minutes. You want it to be a golden colour and for the middle to spring back when you press it lightly.
8. Once removed from the oven, you need to turn it out. To do this, place a piece of baking paper onto a large chopping board. Place the board (paper down) on top of the swiss roll tin and turn upside down.
9. (Very) carefully remove the lining from the turned-out swiss roll. You will need to be delicate with this and do it slowly so you don't break the spider web.
10. Once removed, place another piece of baking paper over the top, then flip the swiss roll (you might want to use a second chopping board to help with the flipping!)
11. Now the swiss roll is turned (the spiderwebs should be on the bottom) remove the top piece of paper and gently roll the sponge up. You don't want it to be too tight. Once rolled, allow to cool completely (it helps to put the slit at the bottom of the roll to ensure it stays in position) for a couple of hours.
12. Make the cream cheese filling by mixing all the ingredients in a mixing bowl using the electric whisk, until smooth. Carefully unroll the swiss roll as much as you can, and spread the cream cheese mix evenly.
13. Roll it back up and cool in the fridge for another hour before eating. Enjoy as part of a spooky Halloween spread!

Notes

This will keep for a couple of days in the fridge.