Nobody seems to know why the British call a rolled sponge cake a “Swiss” roll, but they do. The cake bakes in less than 10 minutes, but it’s best to set out all the ingredients and equipment before you start.
- FLOUR MIX
- ½ cup (2¼ ounces) whole grain, stone-ground corn flour, not cornmeal
- 4 tablespoons (1¼ ounces) tapioca starch
- ½ teaspoon baking powder
- ¼ teaspoon xanthan gum
- ½ stick (2 ounces) unsalted butter, softened
- ¼ cup (2 ounces) heavy cream
- ½ cup (4 ounces) honey
- 1 tablespoon dark rum
- 1¾ cups (7 ounces) ready-to-use roasted and skinned hazelnuts (such as Trader Joe’s or Bob’s Red Mill), finely ground in a clean coffee mill or food processor
- 2 teaspoons softened butter, for pan
- 4 large eggs, separated, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (4¾ ounces) superfine white sugar, plus extra for rolling (make regular sugar finer in a blender or food processor)
- Pinch of fine sea salt
- Confectioners’ sugar
Heat the oven to 400° F. Combine the flour mix ingredients and reserve. Butter and line a 10 x 15-inch jelly roll pan with parchment paper.
To make the filling, beat the butter, cream, honey and rum together until smooth and creamy. Add the ground hazelnuts, blend well and set aside.
To make the cake, blend the egg yolks and vanilla in a large bowl. A little at time, add all but 2 tablespoons of the sugar, then beat until thick enough to leave a slowly dissolving trail from a lifted spatula.
In a separate bowl and using clean, dry beaters, whisk the egg whites until foamy. Add the salt and beat until soft peaks form. Add the remaining sugar at low speed, then beat at high speed until the mixture forms stiff peaks.
Spoon the beaten whites over the yolks and sift the flour mix on top. Fold gently together until no streaks show. Spread evenly but lightly in the pan and bake for about 9 minutes, until pale gold and just starting to shrink back from the sides of the pan.
While the cake is baking, sift an even layer of superfine sugar over an 18 x 12-inch sheet of waxed paper. Invert the cake on top of the waxed paper. The cake will drop out of the pan with the parchment paper adhering to it. Brush the back of the parchment paper lightly with water and carefully peel off.
Trim the crisp edges off the cake, as they will crack if rolled. Spread the filling over the still-warm cake. Beginning at a short side and, lifting the end of the waxed paper to help get it started, roll up the cake to enclose the filling. Place on a rack, seam-side down, and let cool.
On a serving plate, slightly overlap two new sheets of waxed paper, which get pulled out later. Place the rolled cake on top. Cover with plastic wrap and refrigerate for at least 30 minutes to firm up the filling.
Before serving trim a thin slice off each end of the cake to display the spirals created by the filling. Dust with more confectioners’ sugar and pull away the waxed paper sheets.
Cook’s tip: The easiest way to fully line a 10 x 15-inch jelly roll pan is to cut off a sheet of parchment paper measuring 11 x 16 inches. Lay it over the back of the pan and form a sharp crease on each side. Snip out the excess 1-inch square at each corner. The parchment liner will now fit snugly inside the pan.
Calories: 360, Carbohydrates: 39 g, Protein: 6 g, Fat: 21 g, Cholesterol: 95 mg, Sodium: 75 mg, Fiber: 3 g
Gluten-Free Living Food Editor Jackie Mallorca has over a dozen cookbooks to her credit. Her latest titles include The Wheat-Free Cook and Gluten-Free Italian.