Wheat, Dairy and Soya Free Swiss Roll

1. using one sheet of greaseproof paper line the swiss roll tin
2. pre heat the oven to around 180*c
3. whisk the eggs and 3oz of caster sugar till it becomes thick and light cream in colour. it is ready when you can write your first initial with it on the top of the mixture before the start of the initial disappears back in.
4. sift in half the flour then fold it in
5. repeat step 4 with remaining flour
6. pour mixture into swissroll tin
7. do not spread with a spoon or knife! to level it gently tilt the tin and let the mixture run
8. bake till lightly golden, it is ready when it springs back up when gently pressed in the centre. try not to open the oven door untill it is lmost ready.
9. whilst it is cooking spread the last greaseproof sheet onto your working surface, dust with extra sugar/ icing sugar. get jam redy (lid off and next to sugared paper) also get smothe bladed knife ready too

NOTE
you must work quickly through the next 4 steps.

10. when cooked remove from oven and upturn onto the sugared paper
11. peal off the 'cooking layre' of paper
12. spread jam onto the sponge
13. using the underneath paper to help you roll the sponge up
14. wrap the roll in the 'rolling' piece of paper so it resembles a christmas cracker and set aside to cool.
15. when cool unwrap the paper, silce and enjoy.

if in the unlikely event you manage to have some left store in an air tight container for the next day!

VARIATIONS

CHOCOLATE SWISS ROLL - substitute a little flour for the same weight of coco powder and substitute jam for dairy free chocolate butter cream (d/f margaring, icing sugar, vanilla essence and coco powder)

BLACK FORREST ROLL - substitute a little flour for the same weight of coco powder and substitute jam for black cherry pie filling. for those who are not dairy free you could spread the roll with whipped cream then the pie filling!

Apple roll - make plain sponge and use apple pie filling or stewed apple instead of jam

Try
using sandwich cake tins to make a victoria sandwich cake instead, you may have to add an extra egg and 1oz of each of the other ingredients. this can be varied the same as the swiss roll!

using a flan pan to make the base of a sponge flan

or try simply dropping dollops onto a baking sheet, cooking for a few minutes then sticking two together with jam or pie filling or cream and whatever takes your fancy!!!

GO ON GIVE IT A GO
PEOPLE WITHOUT ALLERGIES WILL LOVE IT TOO