Gluten-free chocolate roulade recipe

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  • Gluten-free
serves: 6 - 8
Skill: easy
Cost: not

Nutrition per portion

Calories 376 kCal 19%
Fat 26g 37%
  -  Saturates 15gg 75%
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  • You don’t need flour in this recipe from Woman’s Weekly reader Janet Creek. Not only does that make it very simple and easy to make, it’s gluten-free too.


    • For the roulade
    • :
    • 5 large eggs, separated
    • 1/8tsp lemon juice
    • 150g (5oz) caster sugar
    • 60g (2oz) cocoa, sifted
    • 15g (½oz) cornflour
    • Icing sugar, for dusting
    • For the filling:
    • 300ml carton double cream
    • 2 level tbsp caster sugar
    • 2tbsp brandy


    • Set the oven to 200°C or gas mark 6.

    • To make the roulade: Whisk the egg whites with the lemon juice until stiff. Whisk egg yolks and caster sugar until thick and creamy, add double-sifted cocoa and cornflour. Beat in one-third of the whisked egg whites into the cocoa mixture, then fold in the remaining whites.

    • Bake the roulade in the centre of the oven for 7½ – 8 mins. When cool, turn out on to greaseproof paper dusted with icing sugar.

    • To make the filling: Whisk the double cream until it forms soft peaks, then whisk in the sugar, and add the brandy.

    • Spread this mixture evenly over sponge, and roll up. Once rolled, wrap in foil and refrigerate for at least 24 hours.

    • To serve, trim each end and dust with icing sugar. (Not suitable for freezing).

    Top tip for making Gluten-free chocolate roulade

    If you have a gluten intolerance, then choosing the right foods is essential. Try our Gluten Free Diet

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