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Gluten-Free Swiss Roll

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.953
Energy (kCal)1777.48
Carbohydrates (g)369.734
Total fats (g)20.169
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. heat oven to 180°C Greas a 25cm x 30cm Swiss Roll tin'Line the base of the tin with baking paper and grease the paper. | 2. Beat the eggs and sugar in a large bowl until pale and thick. | 3. Lightly fold in the flour. | 4. Drizzle the milk down the inside of the bowl and lightly fold through. | 5. Pour the mixture into the prepared tin and bake 10 - 12 minutes, or until golden and a metal skewer inserted into the centre comes out clean. | 6. Place a piece of baking paper on a board that is slightly larger than the Swiss Roll tin being used. Spread over it the extra 1 tablespoon of sugar. | 7. Turn the cake out, onto the paper. Peel off the original baking paper and discard the original paper. Roll up the cake with the new layer of baking paper. | 8. Cover the cake loosely with a clean tea-towel and transfer to a wire rack to cool. | 9. Gentley unroll the cake, discard the baking paper, spread over the jam and roll back up again. | 10. Sift the icing sugar over the top and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 286.0 1.44 25.12 19.02
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    gluten self raising flour 1 cup sifted free - - - -
    milk 2 tablespoons 18.3 1.4340000000000002 0.945 0.981
    sugar 1 tablespoon 805.98 201.59599999999998 0.0 0.0
    jam 3/4 cup 667.2 165.264 0.888 0.168
    icing sugar 2 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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