Gluten Free Swiss Roll Trifle
4oz Golden caster sugar
4oz GF self raising flour
2 Tbsp vanilla essence
Half a jar of strawberry jam
2 packs of Strawberry jelly
200g frozen summer fruits
500ml ready made custard
500ml Double cream
50ml of sloe gin
To begin with I made the swiss roll. Here is the method for it:
To start with, heat the oven to 180c fan and line a backing tray with greaseproof paper (my baking tray is about 34cmx24cm). Put the eggs and sugar into a mixer and whisk on high for about 6-8 mins until the eggs and sugar are light in colour and triple in size. Now add the vanilla essesnce and whisk for anther minute.
Once the egg and sugar mixture is ready sieve the flour into the mixture, now fold the flour into the mixture taking care not to over mix. Pour the cake mixture into the baking tray making sure it is evenly spread out. Place in the oven for 10 minutes.
Whilst you are waiting for the cake to cook lay out a piece of greaseproof paper and dust with caster sugar and cocoa powder. When the cake is cooked take it out of the oven and quickly flip it onto the prepared greaseproof paper. Peel of the greaseproof paper that is now on the top of the cake being very careful not to break the cake. Whilst it is still hot roll the cake up and wrap with a clean tea towel and leave to cool.
Now the cake has cooled unroll it and spread the strawberry jam and roll the sponge back up. I then sliced the swiss roll into 12 pieces.
Now the swiss roll is ready place the slices in the trifle dish all around the edge and 1 or 2 slices on laid down on the base. Pour the sloe gin over the cake and add the frozen fruit. Prepare the jelly following the instructions on the pack and pour carefully over the sponge and frozen fruit. Once the jelly is set pour over the custard. Whip the double cream and pipe on top of the custard. I scattered some chocolate shavings on top and finished it off with a cherry on top.