Gluten-Free Dairy-Free Mini Espresso Swiss Rolls #GBBOGlutenFree

#GBBOGlutenFree is back and these gluten and dairy-free mini Swiss rolls are spiked with espresso and filled with an indulgent whipped cream!

Yield: up to 1 dozen mini Swiss rolls
Prep time: 20 minutes
Cook time: 15 minutes

Gluten-Free Mini Espresso Swiss Rolls

Growing up, my favourite snack cakes were oatmeal cream pies and Swiss rolls--twin mini chocolate roulades filled with sweetened cream and covered in a chocolate glaze. They were divine. And of course not gluten or dairy-free. So when I saw last week's technical in the new Great British Bake Off, I was super excited to try my hand at mini Swiss rolls.

 

Luckily, roulades are often already gluten-free because they don't call for usual flour, so making it dairy free and tszujing it up a bit wasn't too tricky. Hiding inside these mini roulades is just the right amount of espresso powder for added zing.

Ingredients:

For the mini Swiss rolls
1 1/2 teaspoons vanilla extract
1 tablespoon espresso powder
3 large eggs, separated
15 grams cornflour
15 grams cocoa powder
175 grams caster sugar
pinch salt

For the filling
250ml lacto-free or dairy-free single cream
icing sugar, to taste

For the glaze
1 teaspoon honey
75 grams dairy-free butter
100 grams gluten-free, dairy-free chocolate buttons
Need a conversion? Use this handy chart.

#GBBOGlutenFree Mini Espresso Swiss Rolls

The Great British Bake Off is back (and in a new home)! If you tune in every week, like me, you're probably often saddened to find that there's never any mention of gluten-free baking. (Seriously, what do we have to do to get a bit of recognition?!) Inspired by all of the fantastic bakes the contestants make and in the spirit of the #GBBOBakeAlong, I decided to start #GBBOGlutenFree last year and make gluten-free versions of all of the technical bakes from the show!

Instructions:

1. Preheat the oven to 200c/400f. Line a Swiss roll tin with baking paper and spray with nonstick cooking spray, Cake Release or spray sunflower oil.
2. Sift together the cornflour, cocoa powder and espresso powder and set aside.
3. Whisk the egg yolks with the vanilla extract, 125 grams of the caster sugar and whisk until thick. Fold in the cornflour and cocoa powder.
4. Whisk the egg whites with the remaining caster sugar and a pinch of salt to form a meringue that's not too stiff.
5. Fold the egg whites and the egg yolk mixture together and spoon into the Swiss roll tin and spread evenly. Bake for up to 15 minutes or until the roulade is springy to the touch.
6. Make the filling while the roulade bakes, by whisking together the icing sugar and cream.
7. Remove the baked cake from the oven and allow to cool on a rack. Once cool, cut the edges off and spread the cream evenly across it before you cut the cake in half width wise. 
8. Using the baking paper as a guide, roll each cake half lengthwise. Allow to rest while you make the glaze.
9. Make the glaze by combining all of the ingredients in a microwave safe jug or spouted bowl and warm in the microwave for about a minute, whisking to combine and microwave again for about 20 seconds. Allow to rest while you cut the roulade.
10. Cut the roulade into smaller mini rolls and place directly onto the cooling rack. Once the glaze is warm but not enough to melt the cream, pour directly over each mini roll before serving.