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Chocolate Swiss Roll
with rice flour
A delicious chocolate swiss roll made from rice flour for the wheat intollerant. I used this Swiss Roll to make the engine of the Train Cake for Benjamin's birthday.
Sift together
- 50ml cocoa powder (organic if possible)
- 50 ml rice or corn flour
- 75ml sugar
- 10ml baking powder
- Salt
Beat together
- 60ml sunflower oil
- 60 ml water
- 3 egg yolks
Fold into dry ingredients
Whisk until soft peak stage
- 3 egg whites
- 1 ml cream of tartar
Fold into batter
Pour into lined swissroll tin and bake 8-10 min at 200°C or 405°F
Sprinkle sugar over clean kitchen towel top and turn swiss roll out on top. Carefully remove wax paper lining. Spread with apricot jam and roll up carefully while still warm using the kitchen towel.
Petro Janse van Vuuren
More Favourite Family Recipes
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