Gluten-free chocolate roulade Recipe

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  • Gluten-free

serves:

6-8

Skill:

easy

Cost:

not

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

Nutrition per portion

RDA
Calories 376 kCal 19%
Fat 26g 37%
  -  Saturates 15g 75%

You don’t need flour in this recipe from Woman’s Weekly reader Janet Creek. Not only does that make it very simple and easy to make, it’s gluten-free too.

Ingredients

  • For the roulade
  • :
  • 5 large eggs, separated
  • 1/8tsp lemon juice
  • 150g (5oz) caster sugar
  • 60g (2oz) cocoa, sifted
  • 15g (½oz) cornflour
  • Icing sugar, for dusting
  • For the filling:
  • 300ml carton double cream
  • 2 level tbsp caster sugar
  • 2tbsp brandy

Method

  • Set the oven to 200°C or gas mark 6.

  • To make the roulade: Whisk the egg whites with the lemon juice until stiff. Whisk egg yolks and caster sugar until thick and creamy, add double-sifted cocoa and cornflour. Beat in one-third of the whisked egg whites into the cocoa mixture, then fold in the remaining whites.

  • Bake the roulade in the centre of the oven for 7½ – 8 mins. When cool, turn out on to greaseproof paper dusted with icing sugar.

  • To make the filling: Whisk the double cream until it forms soft peaks, then whisk in the sugar, and add the brandy.

  • Spread this mixture evenly over sponge, and roll up. Once rolled, wrap in foil and refrigerate for at least 24 hours.

  • To serve, trim each end and dust with icing sugar. (Not suitable for freezing).

More Recipe Ideas

Top Tip

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