1Preheat the oven to 175°C.

Hand adjusting an oven control beside an open empty oven

2Grease a 38 x 25 cm rimmed baking sheet and line it with unbleached parchment paper, greasing it again.

3Dust the greased paper with extra flour and set aside.

4In a large bowl, whisk together the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar.

5Add the butter, eggs, vanilla, and 3 tablespoons of water, mixing well after each addition until the batter is thin and pourable. Add more water if necessary.

6Pour the batter into the prepared pan, spreading it evenly, and tap the pan to release air bubbles.

7Bake for about 15 minutes, or until the top springs back when touched.

8While baking, sprinkle a clean tea towel with powdered sugar.

9Once baked, turn the cake onto the towel, peel off the parchment, and roll the cake with the towel from the narrow end.

10Let it cool completely on a wire rack.

11For the filling, beat the butter and shortening until fluffy. Melt the chopped chocolate in the microwave and mix it into the butter mixture along with the powdered sugar and corn syrup until smooth.

12For the ganache, heat the cream until simmering, pour it over the chopped chocolate, and stir until smooth.

13Once the cake is cool, unroll it, spread the filling, and reroll tightly. Freeze for 15 minutes.

14Trim the ends for clean edges, place seam side down on a wire rack, and pour the ganache over the cake, spreading evenly.

15Create bark-like patterns with a spatula and refrigerate to set.

16Let sit at room temperature for 30 minutes before slicing and serving.

Gluten-Free Vanilla Swiss Roll Cake with Chocolate Ganache

Instructions

Ingredients

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