Recipe for TheLittleBeechworthKitchen's Traditional Gluten and Lactose free Jam Roll
This recipe is suitable for coeliacs and is super-super easy to make. It only takes about 30 minutes total and looks like it took much longer!
You will need:
8 Egg Whites
6 Yolks
1/2 cup raw sugar
3/4 cup mixed Self-Raising and Plain Gluten free flour (I used the Aldi HasNo brand)
Strawberry Jam
Icing sugar
1 tea towel
Method
Preheat the oven 180 degrees celsius. Prepare a rectangle pan with oil and baking paper.
To begin, separate eggs into the bowl attachment of stand mixer and whisk whites to a stiff peak.
Add sugar and mix on low to combine.
Mix yolks and raw sugar together to begin to dissolve the sugar. (TIP: Usually when using castor sugar, the sugar would be added to the egg white before the yolks. Due to the fact that raw sugar is heavier and would likely flatten the egg white. Doing it this way seemed to prevent it.)
When mixed, add small amounts of the sugar and yolk mixture until combined. Mix on low speed.
Add the flour until combined while mixer is on low.
Pour into prepared pan and cook in the oven for about 10 minutes until golden brown and a cake tester comes out clean.
Whilst cooking prepare place tea towel on bench and dust with icing sugar.
As soon as sponge comes out of the oven flip onto prepared table cloth and remove tray and baking paper.
Lightly dust icing sugar on the sponge.
Gently roll the sponge and towel into a log. See photo for reference.
Leave for about 8 minutes.
After 8 minutes gently unroll and spread a thick layer of jam onto the sponge.
Roll sponge back how it was without the towl and allow to cool before slicing.
Enjoy!
(You could always add some icing or sprinkled cocoa or icing sugar on top)
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