gluten-free Swiss roll

With da Carla's Durramjöl, you can bake a gluten-free Swiss roll that tastes great and is kind to your stomach. Durramjöl is naturally gluten-free and contains beneficial fibre, minerals and slow carbohydrates – a good choice if you want to bake a bit more healthily.

This is a simple basic recipe for a gluten-free Swiss roll. We've filled ours with strawberry jam, fresh strawberries and mascarpone cream – a summery, fresh combination that tends to be popular. But you can of course fill it with whatever you have at home and enjoy, like blueberries, chocolate cream, lemon curd or just whipped cream.

The Swiss roll turns out light, soft and easy to roll. Perfect for fika, dessert or a party.

ingredients

• 5 eggs
• 1 ¼ dl caster sugar
• 190 g da Carla's Durramjöl
• 2 ½ tsk baking powder
• 100 g plain yoghurt

filling (suggestion)

• Strawberry jam
• Fresh strawberries
• 2,5 dl whipped cream,
• 250 g Mascarpone

Here's how

• Set the oven to 175 °C fan. Line a baking tray, about 30 × 40 cm, with baking paper.
• Whisk eggs and sugar until fluffy in a large bowl until the batter is light, thick and airy.
• Mix durramjöl and baking powder in a separate bowl.
• Sift the flour mixture into the egg batter. Add the yoghurt and gently fold together into a smooth, workable batter without knocking out the air.
• Spread the batter evenly on the tray.
• Bake in the middle of the oven for 5–7 minutes, until the surface is golden and the cake has just set.
• Turn the cake out onto a new sheet of baking paper (lightly sugared is nice). Carefully peel off the old paper and let the cake cool under a tea towel.
• Spread on your chosen filling once the base has cooled – for example strawberry jam, lightly whipped cream, mascarpone and fresh berries.
• Roll up from the long side. Preferably let it rest in the fridge for a while before serving.
• Cut into slices and serve.