Lilly Higgins’s Bake Off Diary: Mad Hatters and coeliac friendly Swiss Roll

This week the bakers had a really fantastic showstopper challenge with The Mad Hatters Tea party. It was a real opportunity for them to show their creativity.

Clare’s was fantastic, her savoury macarons were incredibly neat and tasted so unusual while her playing card biscuits were a perfect fit for the theme. The cake stand presentation really looked the piece too.

Emer’s offering was brilliant. She really took to the challenge and you could tell she had spent alot of time planning her bakes. She created elements that tasted completely different to how we expected they would, it was great fun to eat.

There were so many different elements involved this week, it took so long to judge. Once the bakers presented their work we gave them our initial thoughts then tasted everything once the cameras were off. They all did an amazing job and should be so proud as it was a long day for them but so rewarding. I was sorry to see Neil go but his mini loaves of sun dried tomato bread with parma ham and brie were amazing - definitely a recipe that I’ll be baking myself at home.

The gluten free pizzas were a good technical challenge. So many people are now looking for gluten free recipes or choosing a gluten free diet for various reasons. It’s great to have some experience using alternative ingredients to wheat. For this week’s recipe I’ve chosen to share my coeliac friendly Swiss Roll. It’s an easy cake to make and is perfect for using in a gluten free trifle this Christmas.

Swiss Roll (Coeliac)

This gorgeous swiss roll is really easy to make and nobody would guess it’s gluten free. It’s the quickest cake ever to bake! Xanthan Powder, Gluten Free baking powder and all the alternative flours are available in most shops now, or else in Health Food shops.

4 eggs, seperated

100g (3 1/2oz) sugar

65g (2 12oz) rice flour

65g (2 1/2oz)potato flour

1/2 tsp xanthan gum

1 tsp baking powder

6 tbsp Strawberry jam

Extra Sugar for dusting

METHOD

Preheat the oven to 190C. Butter and line a 20x30cm swissroll tin with greaseproof paper.

In a large bowl or mixer bowl whisk the egg yolks and sugar until pale yellow.

Sieve the rice and potato flours, xanthan gum, and baking powder into the bowl.

Using a spatula or metal spoon fold the flour gently into the egg mousse.

Whip the egg whites at high speed until it forms stiff peaks.

Fold half the egg white into the egg and flour mixture. This should loosen the mixture up.

Add the remaining egg white and fold until well combined.

Spread the batter onto the prepared tin. Bake for 8-10 minutes until golden brown.

Leave to cool int the tin for five minutes. Place some baking parchment onto your worksurface. Dust with the sugar.

Flip the cake out onto the paper. Peel off the lining paper.

Using the base sheet gently start to roll the cake onto itself using the longest edge.

Leave to cool completley then unroll, fill with jam and reroll. Dust with more sugar if needed. Serve straight away.

See Lilly Higgins on The Great Irish Bake Off on TV3, every Sunday at 9pm.