Most Marvellous Cherry and Almond Swiss Roll
Swiss roll was a firm favourite of ours growing up and it was always the chocolatey one that was demolished the quickest. In creating a gluten-free swiss roll, we wanted to make something that reminded us of childhood but more in keeping with our grown up tastes! We finally settled upon the flavours of cherry and almond...
- For the sponge...
- 3 large eggs
- 75g golden caster sugar (plus extra for sprinkling)
- 60g Magical gluten-free plain flour blend
- 15g ground almonds
- 1/4 tsp almond extract
- For the filling...
- Cherry jam/conserve
- 20g marzipan (frozen)
- 80g unsalted butter
- 200g icing sugar, sifted
- 1tsp Kirsch
- 1/4 tsp almond extract
- Step 1 Grease and line a Swiss roll tin. Preheat your oven to 190c / 170 fan / gas 5.
- Step 2 Put the eggs and the sugar in the bowl of a stand mixer and whisk on a high speed for eight minutes until the mixture is pale and creamy and leaves a trail when you lift up the beater.
- Step 3 Add in the almond extract and then whisk for another minute.
- Step 4 In a separate bowl, mix the flour and ground almonds together until completely blended and then gently fold into the egg mixture with a metal spoon until fully combined. Be as careful as you can when you are folding in the flour because you want to keep as much air as possible in the mixture.
- Step 5 Pour the cake mixture into your tin ensuring it reaches the sides and edges. Bake in the oven for 7-10 minutes until a skewer comes out clean and the top of the sponge springs back when you press lightly on it. Be careful not to over-bake your sponge as this will make it more susceptible to cracking when you roll it.
- Step 6 Roll up your sponge – read our baking tip on how to do this here!
- Step 7 To make the buttercream filling, put the butter in a large bowl and beat for a good few minutes until much paler in colour. Add in the sifted icing sugar and beat to combine. Stir through the almond essence and Kirsch (if you don’t want to add the Kirsch, you may just need a little milk/water to loosen the consistency of your buttercream) plus a heaped teaspoon of cherry jam/conserve.
- Step 8 Once your rolled sponge is completely cool, carefully unroll it so that you can add the filling. Spread a thin layer of cherry jam/conserve over the sponge, but don’t spread it right to the end/edges or it will spill out when you re-roll your sponge.
- Step 9 Grate your frozen marzipan over the top of the jam layer.
- Step 10 Finally, spread an even layer of buttercream over the sponge using a palette knife if you have one. The secret here is to use sweeping motions across the sponge with your knife and *not* to lift the knife up off the sponge or you may well pull chunks of jam and sponge with it! Once again, don’t spread to the ends of the sponge – leave a gap round the edges.
- Step 11 Time to complete your swiss roll. Your sponge should have ‘retained a memory’ of the roll you put in earlier and so shouldn’t be too difficult to manoevre. Be firm with your rolling but try not to push down too hard or you’ll squeeze out the filling!
- Step 12 Putting your finished swiss roll in the fridge for five minutes to firm up slightly will make it easier to cut.
- Step 13 Enjoy! xx Millie, Marcus and Me xx