Gluten-free and dairy-free: swiss roll with marshmallow icing

dairy-free gluten-free swiss rollI haven’t been blogging for a while, but I had good reasons for it: at the end of last year, I wasn’t baking (or cooking) either, so I had nothing to blog about. This was caused to the nausea that comes with being pregnant… it being twins apparently made it worse! Luckily it passed the week before Christmas, so I could get back to my usual baking habits just in time (and with assistance from my sister, in charge of the cake decorations this year). So here is the first of my Christmas recipes, but you could make this at any time of the year (omitting the Christmas trees of course). As my sister-in-law is on a gluten-free and dairy-free diet, I opted for a swiss roll, swapping flour for gluten-free varieties. Here’s how to make it:

Preheat the oven to t180 C. Separate 3 eggs (you need 4 eggs in total) and beat the egg whites until really stiff (add a pinch of salt to speed up the process). No need to wash your mixer, you can go straight ahead and start mixing the 3 egg yolks and the left over whole egg together in a separate bowl with 120 g sugar until you get a foamy mousse (about 5 min). Stir in 50 g gluten-free flour, 25 g cornflour and 1/2 tsp bicarbonate of soda (to be replaced by 75 g self-raising flour if you don’t need a gluten-free version), followed by the beaten egg white.

Cover a baking sheet with tin foil (fold up the sides of the foil a bit to create an edge) and pour in the mixture (or use a swiss roll tin if you have one). Bake for 10 min until lightly golden and it springs back when you touch it. In the mean time, take another piece of tin foil and sprinkle it with a bit of sugar. Take the bake from the oven and turn it upside down onto the prepared foil. Gently peal of the layer of foil from the bottom. Spread your favourite jam all over (I used home-made forest fruit jam – made from half frozen fruit en half sugar (with pectin) and a squeeze of lemon, just follow the recipe on the sugar packaging if you want to make some), leaving a gap along one of the long edges. Sprinkle with a bit more sugar and start rolling it up from the opposite long edge. Put it on a serving plate with the seam at the bottom and leave to cool completely.

If you don’t feel like the extra effort (or sugar level), just dot the roll with some fresh raspberries and you’re done. Or go all the way and make the marshmallow icing by putting 2 egg whites in a heatproof bowl with 115 g golden caster sugar, 1/2 tbsp water and a good pinch of salt. Place over a pan of simmering water, making sure the bowl doesn’t touch the hot water, and whisk until thick and leaving a prominent trail from the beaters (this will take about 4 min). Remove the bowl from the heat and continue whisking for another 3 min until cooled slightly and really stiff. Spread over the swiss roll using a large (palette) knife, you can use the back of a spoon to make a log pattern or just go wild with a piping bag. Use a cook’s blowtorch to toast the meringue to a golden brown (this will go really fast). It’s worth the effort, the toasting makes all the difference!

Decorate any way you want and enjoy!

Dairy-free and gluten-free: blueberry and coconut cake

dairy-free and gluten-free blueberry and coconut cakeThis weekend my in-laws came to visit but despite of the heat, we managed to keep our cool. My sister-in-law is on a dairy-free and gluten-free diet since a few months, so that was a new challenge for me. But I like a good challenge, and I went in search for a nice cake recipe. I found this one on the GoodFood website as a dairy-free recipe and it was easily adapted to make it gluten-free as well. It went down a treat and my sister-in-law went home with the few left-overs! Here’s how to make it:

Heat the oven to 160C and grease a 22 cm Bundt or ring tin with vegetable oil (I used sunflower). Whisk 250 ml sunflower oil, 3 eggs, 225 g sugar and 2 tsp vanilla extract in a large bowl. In another bowl, combine 300 g gluten-free flour, 1 tsp bicarbonate of soda (or use self-raising flour) and 50 g desiccated coconut. Alternately, fold the flour mix and 175 ml soya milk into the wet ingredients, in 2-3 batches, starting and ending with the flour.

Spoon a quarter into the tin. Fold 140 g blueberries (they can be fresh or frozen, I prefer frozen as they break up more and give a blue colour and more flavour to the cake) into the remaining batter, then spoon into the tin. Bake for 1 h or until a skewer comes out clean (cover the cake with tin foil if it browns too quickly).

Cool in tin for 10 min, then turn out onto a wire rack and cool completely. Dust with icing sugar to serve. Enjoy!