Becky Excell's swiss roll sponge: https://glutenfreecuppatea.co.uk/2021/03/04/gluten-free-mini-egg-swiss-roll-recipe/#recipe
4 medium eggs separated
100 g caster sugar
2 tbsp vegetable oil
1⁄2 tsp vanilla extract
2 tbsp (lacto-free) milk
45 g gluten free plain flour
15 g cocoa powder
1⁄4 tsp xanthan gum
Swiss roll tin, greased and lined. Fan oven 180C.
Egg yolks & half sugar. Other wet ingredients. Other dry ingredients.
Separately, whisk egg whites to froth. Gradually whisk in other half sugar.
Gently fold eggs whites into mix.
Spread into tin. Oven for 10-12 mins.
Baking paper dusted with icing sugar. Turn out cake; roll up with baking paper inside. Leave to cool.
Inside: chantilly cream (whip 150ml lacto-free cream, 7g icing sugar, 1/4tsp vanilla paste)
Outside: chocolate ganache (heat to boiling 150ml lacto-free cream, pour over 100g dark chocolate, whisk)