Gluten Free Strawberry Swiss Roll with Prosecco Buttercream. A delicious Prosecco-infused, strawberry-filled Swiss roll. It’s the perfect sweet addition for any special occasion.
Serves: 8 slices
Prep Time: 15 mins (including filling and decoration)
Cooking Time: 15-18 mins
What you need:
For the sponge:
- 1 x 400g Delicious Alchemy vanilla sponge cake mix
- 180g soft unsalted butter or dairy free alternative
- 3 large eggs
- 20ml water
For the filling:
- 300g strawberry jam
For the Prosecco buttercream:
- 250g icing sugar sieved (plus extra for dusting the top)
- 125g unsalted butter or dairy free alternative
- 3 tbsp of Prosecco
- 100g strawberries
You will also need:
- Baking tray roughly 23 x 33cm (9 x 13 inches)
- Piping bag and large star tipped nozzle
Preheat the oven to 180°C/160°C for fan-assisted ovens. Grease and line a baking tray with greaseproof paper. Put the cake mix, soft butter (or dairy free alternative), eggs and water into a bowl and beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and mix for a further 10 seconds.
Pour the mixture into the tray and spread into an even layer. Bake for 15-18 mins until lightly golden brown and springy to the touch.
Dust a large piece of baking paper with icing sugar and carefully flip the warm sponge out onto it and peel off the baking paper. Trim off the edges and use a sharp knife to score a line roughly 2.5cm from one of the shorter ends – this is the side you will be rolling; it will help you when rolling the sponge, but be careful not to cut all the way through. From this end, roll up the sponge tightly and leave to cool completely on a wire rack
Whilst the sponge is cooling, prepare the Swiss roll filling and buttercream decoration:
Put the jam in a bowl and stir well to loosen. To make the buttercream, beat the butter and icing sugar together until light and fluffy and add the Prosecco, one tablespoon at a time. Beat for a further 30 seconds to let air in and then add to a piping bag
Once cool, unroll the sponge and spread on an even layer of jam making sure it reaches the edges of the sponge, then carefully roll up again.
To create each buttercream rose decoration, take your piping bag and place the tip in the centre of where each rose will be placed and gently pipe in a clockwise direction working toward the outer edge – once you have finished creating your rose swirl, gently pull the tip away. Decorate the Swiss roll with icing sugar and strawberries
Serve in slices and enjoy with a glass of prosecco!
*Recipe and recipe photography by Delicious Alchemy*
*No Payment was received*