Gluten-free Swiss Roll with Raspberry, Rose and Lemon Filling

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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God could not be everywhere, and therefore he made mothers” – Jewish Proverb

It’s Mother’s Day today here in New Zealand (with big kisses to you mum!), so what better time to make a delicate Raspberry, Rose & Lemon Swiss Roll.

The original recipe comes From Izy Hossack on Great British However, I adapted it somewhat, doubling the amount of raspberry spread (which was just as well as it made only just enough to spread thinly over the sponge) and adding a dash of rose water into the mix.

I was stoked beyond belief with the result. In comparison with some of the more sophisticated cakes I’ve made in the past, this little sweetie might present as simple but, with its rose flavoured raspberry spread and lemon cream filling, it’s about as elegant a cake as I’ve ever made.

Served with a good cup of brewed tea, I can’t think of anything more fitting to serve my lovely mum on Mother’s Day.


Gluten-free Swiss Roll with Raspberry, Rose & Lemon Filling

Impress your friends and family with this delightful Gluten-Free Raspberry, Rose & Lemon Swiss Roll! Fluffy gluten-free cake layers cradle a swirl of tart raspberry sauce and a lemon-scented cream filling. A touch of rose water adds a charming floral note, making this dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 10 Slices
Calories 113 kcal


For the raspberry sauce:

  • 3.5 oz raspberries
  • 1.8 oz caster sugar (super fine)
  • 1 tsp rose water, or to taste

For the sponge:

  • 3 eggs, separated
  • 2.8 oz caster sugar, (superfine) divided
  • 1 lemon, zest finely grated, divided
  • 1.5 oz brown rice flour
  • 1.5 oz cornflour (corn starch)
  • 1 tsp baking powder

For the cream filling:

  • 5 fl oz cream
  • 2 tbsp icing sugar (confectioner's sugar)


For the raspberry sauce: (Can be made ahead of time)

  • Into a small saucepan, add the raspberries with the caster sugar. Over a moderate heat, cook the raspberries down (mash them with a fork or potato masher to break them down more quickly) until the sauce starts to become syrupy – this will take several minutes. Take off the heat and strain through a sieve to remove the seeds. Stir in the rose water, then pour into a small jug and put aside (if you have made it ahead of time, store in the fridge until needed).

For the sponge:

  • Preheat the oven to 180°C (360°F). Butter and line a 9 by 13-inch baking tray or Swiss Roll pan with baking paper.
  • In a bowl, beat the egg whites until they form soft peaks. Gradually add 1.8 oz of the caster sugar whilst still beating until it reaches stiff peaks.
  • In a separate bowl, beat the egg yolks with the remaining 1 oz caster sugar and half of the lemon zest until very pale and thick.
  • Pour the egg yolk mixture into the beaten egg whites and sift in the brown rice flour, cornflour and baking powder. Fold together carefully using a spatula until just combined.
  • Pour the mixture into the lined baking tray and gently level the surface with an offset spatula. Bake for 12-15 minutes until golden. Leave for a minute or two, then while still hot, turn the cake out onto a clean tea towel sprinkled generously with caster sugar (this will give a nice crunchy texture to the exterior of the sponge and ensure it doesn’t adhere to the tea towel).
  • Peel the baking paper off of the cake and trim the long edges of the sponge with scissors or sharp knife (this will give the roll nice clean ends). Now lightly score a line about an inch in from one short end (this will help you roll the sponge) and then roll the cake up tightly* from that end, keeping the sugared tea towel inside the roll. Place on a wire rack and leave to cool completely.

For the cream filling:

  • While the roll is cooling, whip the cream until you achieve soft peaks then gently stir in the icing sugar and the remaining lemon zest. Store in the fridge until needed.

To assemble:

  • Once cooled, unroll the sponge and spread with the raspberry sauce. Then layer on the whipped lemon cream using a large offset spatula and roll the filled sponge up again.
  • Place the roll on a serving platter with the seam underneath and dust lightly with icing sugar.
  • Cover lightly with plastic wrap and chill for 30 minutes before serving.


*A swiss roll – a cake which includes flour in the mixture – should be rolled into shape while still warm. It’s the flour which gives it this pliability.


Calories: 113kcalCarbohydrates: 22gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 50mgSodium: 62mgPotassium: 58mgFiber: 1gSugar: 15gVitamin A: 82IUVitamin C: 3mgCalcium: 40mgIron: 0.5mg
Keyword Gluten free cake, Raspberry Rose Lemon Swiss Roll
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. What a delightful photograph, it looks too pretty to eat. it also looks light and airy, I will be trying this recipe out for sure 🙂



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