Christmas roll, gluten free

Ingredients

• 3 tbsp Gluten free flour mix
• 240 ml Cream
• 3 pcs Eggs,whole
• 3 tbsp Icing sugar
• 2 tbsp Cocoa powder, unsweetened
• 1 tsp Vanilla extract
• 100 g 70% chocolate

Method

1. Preheat oven to moderately hot (200°C).
2. Lightly grease a swiss roll tin and line the base with baking paper, extending the edges over the two long sides.
3. Beat the eggs and 80g of the caster sugar with electric beaters until thick and creamy.
4. Using a metal spoon, gently fold in the combined sifted flour.
5. Spread the mixture into the tin & smoothed the surface.
6. Bake for 10-12 minutes, or until the cake sets.
7. Meanwhile, place a clean tea towel on a work surface, cover with baking paper, and sprinkle with the remaining sugar.
8. When the cake is baked, turn it out immediately onto the sugar.
9. Roll the cake up from the short side - rolling the paper inside the cake.
10. Stand the rolled cake on a wire rack for 5 minutes, then carefully unroll & allow the cake to cool to room temperature.
11. Beat the cream, icing sugar, cocoa powder, and vanilla essence until stiff peaks form.
12. Spread the cream over the cake, leaving 1-cm (0.5-inch) border all the way around.
13. Re-roll the cake (without the paper).
14. Place the cake seam side down onto serving tray.
15. Refrigerate until serving - dust with extra icing sugar before serving, or cover with reserved cream and sprinkled with chocolate flakes.
16. Cut into slices to serve.