Name: Gluten-free chocolate roulade recipe
Yield: Serves: 6–8
Ingredients: 5 large eggs, separated; 1/8tsp lemon juice; 150g (5oz) caster sugar; 60g (2oz) cocoa, sifted; 15g (½oz) cornflour; Icing sugar, for dusting

By Jessica Dady

published 3 June 2009

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

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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).

Top Tip for making Gluten-free chocolate roulade

If you have a gluten intolerance, then choosing the right foods is essential. Try our Gluten Free Diet

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.