Gluten Free Swiss Roll Ice Cream Cake

Gluten Free Swiss Roll Ice Cream Cake! YES PLEASE! The spongy gluten free chocolate cake is filled with vanilla ice cream and topped with a shiny chocolate glaze. Extra points if you add your favourite ice cream sundae toppings such as whipped cream, sprinkles and cherries 😉

gluten free chocolate Swiss roll ice cream cake

Gluten Free Swiss Roll Ice Cream Cake

When I was in pastry school I really struggled when making swiss roll cakes. They always cracked on me or the filling would spill out the sides and my spiral never looked how it should. It was stressful! So I wanted to spare you the emotional trauma and develop a gluten free cake recipe that was more forgiving and would take all the stress and intimidation out of Swiss roll cakes. After years of testing various recipes I can finally share this rich chocolate sponge cake recipe that is spongy, chocolatey and has just enough flexibility so there’s no cracking or breaking when you roll it up.

gluten free chocolate Swiss roll ice cream cake

Ingredients for Gluten Free Classic Chocolate Cake

This Gluten Free Swiss Roll Ice Cream Cake is much easier to make than you think! The sponge only needs to bake for 8 minutes and the filling is a store-bought ice cream. So assembling this impressive ice cream cake takes no time at all.

This Gluten Free Ice Cream Cake is a real crowd pleaser for both kids and adults. Perfect for any birthday or special occasion!

Here’s what you need to make this impressive gluten free Swiss roll ice cream cake:

  • Cocoa Powder: We are making chocolate cake after all so choose your cocoa powder wisely.  This doesn’t mean you need the most expensive cocoa powder. It just means use one that YOU like the flavour of. If Hershey’s in your favourite. Use it! I like the flavour and depth of Green and Blacks Organic Cocoa Powder
  • Granulated Sugar: granulated sugar or caster sugar (berry sugar) both work well in this recipe as it provides just enough sweetness and melts into the sabayon (egg mixture) nicely.
  • Eggs: five whole eggs are used in combination with sugar to create a smooth, airy sabayon mixture. The egg and sugar mixture will provide structure and leavening so the cake gets a good rise when baked and soft tender cake crumb once cooled.
  • Gluten Free Flour Blend: I like to use my own recipe blend of All-Purpose Gluten Free Flour Blend. The recipe for the blend can be found here. If you want to make things a little easier then I recommend store-bought blends such as Cup4Cup, Bob’s Red Mill gluten free 1 to 1 or Better Batter.  
    • SIDE NOTE: If you are new to gluten free baking or are unfamiliar with the different variations of Gluten Free Flour Blends, check out this article I wrote for Food Bloggers of Canada, where I explain how to pick the right Gluten Free Flour.
  • Xanthan Gum: when it comes to cakes, xanthan gum helps build and hold the cakes structure while also keeping it fresher longer.  Gluten free flours absorb a lot of moisture, but they also dry out must faster when compared to wheat flours. Which is why adding just a pinch of xanthan gum can be a real game changer.  Not that this cake ever lasts more than a few hours in my house 😅!
gluten free chocolate Swiss roll ice cream cake

How to Roll and Assemble a Gluten Free Swiss Roll Cake

With just a few key pastry chef techniques you can assemble this delicious gluten free Swiss roll ice cream cake in no time!

  1. Roll the Cake
    • Allow the cake to cool for 2 minutes.
    • Lay out a large kitchen towel (parchment paper will work as well) and using a sifter, dust the towel with a generous layer of cocoa powder.
    • While the cake is still warm, turn out the cake onto the cocoa dusted towel and peel off the parchment paper.
    • Begin rolling the cake up from the short side.
  2. Fill the Cake
    • When the cake is completely cooled, gently unroll the cake.
    • Using an offset spatula or spoon, spread the softened ice cream (or other filling of choice) across the whole surface of the cake in an even layer.
  3. Re-Roll the Cake
    • Re-roll the cake from the short side.
    • Wrap the cake in plastic wrap and freeze fro a minimum 2 hours before serving.
gluten free chocolate Swiss roll ice cream cake

Storing Gluten Free Swiss roll Ice Cream Cake

You can store this Gluten Free Swiss roll Ice Cream Cake (without chocolate glaze) in the freezer for up to 1 week. Chocolate glaze and toppings can be added before serving. Because the cake has an ice cream filling you will need to keep in the mind your kitchen temperature and when you plan to serve the ice cream cake. As a general rule of thumb, I like to serve ice cream cake within 20-30 minutes of it coming out of the freezer to ensure it doesn’t melt too much.

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gluten free chocolate Swiss roll ice cream cake

Gluten Free Swiss Roll Ice Cream Cake


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Description

Gluten Free Swiss Roll Ice Cream Cake! YES PLEASE! The spongy gluten free chocolate cake is filled with vanilla ice cream and topped with a shiny chocolate glaze. Extra points if you add your favourite ice cream sundae toppings such as whipped cream, sprinkles and cherries


Ingredients

Scale

Gluten Free Chocolate Swiss Roll

55g Gluten Free Flour Blend (ie; Cup4Cup or Bob’s 1 to 1)

55g Cocoa Powder

1/4 tsp Xanthan Gum

1/4 tsp Baking Powder

1/4 tsp Kosher Salt (sub ‘Pinch’ if using table salt)

5 Eggs, Separated into yolks and whites

Chocolate Glaze

250g or 1 1/2 cup Chocolate Chips

45ml or 3 tbsp Vegetable Oil

Fillings

2 Pints of Vanilla Ice Cream

Whipped Cream

Roasted Peanuts, Crushed

Rainbow Sprinkles

Maraschino Cherries


Instructions

Gluten Free Swiss Roll Cake

Step 1

Preheat the oven to 205°C/400°F degrees.

Grease the bottom on half sheet pan (approx 18″ x 13″) and line with parchment paper. The grease (oil or butter) will keep the paper from slipping around.

Step 2

Using a stand mixer fitted with a whisk attachment, make a French meringue by whipping the egg whites and half of the sugar (60g) on medium-high speed until they reach stiff peaks. Transfer the meringue to a large mixing bowl and set aside.

Step 3

***You can use the same bowl and whisk from the stand mixer for this step. No need to clean the equipment either. Yay!

Using a stand mixer fitted with a whisk attachment, whip the egg yolks and remaining sugar (55g) on medium-high speed until light in colour and thickened. this will take 5-7 minutes.

Step 4

Add the egg yolk mixture to the meringue and gently fold by hand using a large spatula. 

Step 5

Gently, but quickly fold in the dry ingredients.

Step 6

Spread the batter into the prepared sheet pan. Use a spatula to create an even, thin layer.

Step 7

Bake for 8 minutes. 

While the cake is baking. Lay out a clean kitchen towel and using a sieve (or sifter) generously dust it with cocoa powder.

Step 8

Once the cake comes out of the oven let it cool for 1-2 minutes. Unmold the cake onto the kitchen towel and remove the parchment paper.

Roll the cake in the kitchen towel, starting from the short-end. Let cool completely before unrolling. 

Filling and Rolling

Step 1

Gently un-roll the cake and remove the kitchen towel.

Step 2

Using a small spatula or spoon, spread softened ice cream creating an even layer.

Step 3

Re-roll the cake and wrap is tightly in plastic wrap. Place the Swiss roll in the freezer, seam-side down for a minimum of 2 hours.

Chocolate Glaze

Step 1

Melt chocolate chips and oil in a heatproof bowl and allow to cool slightly.

As soon as you take the Swiss Roll Cake out of the freezer, place it on a wire rack (to catch the chocolate drips) or on a serving plate.

Pour the chocolate over the top of the cake. It will harden quickly as the chocolate will begin to set once it touches the frozen cake.

OPTIONAL: Add rainbow sprinkles, crush roasted peanuts, whipped cream and cherries.

Recipe questions? I’d love to help!

Connect with me @kirabakesglutenfree or info@kirabakesglutenfree.com

Gluten Free Pastry Chef Kira McMullan, eating slice of cake

Ready to try another Gluten Free Recipe? Why not bake my Gluten Free Butterscotch Pecan Tarts or The Best Gluten Free Flaky Pie Crust.



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