Gluten Free Chocolate and Vanilla Roulade

• Servings: 8
• Time: 2hr
• Difficulty: easy-medium
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A light and fluffy gluten free chocolate sponge roulade, filled with a simple vanilla buttercream.

For the sponge

• 25g Unsweetened cocoa powder
• 30ml Hot boiled water (approx) 
• 3 Medium eggs
• 100g Caster sugar
• 1tsp Vanilla extract 
• 75g Plain gluten free flour sifted 
• 1/2 tsp Xanthan gum 
• Pinch of salt

For the buttercream filling

• 125g Unsalted butter (Or dairy free alternative, I like to use either the Stork baking block, or the Tesco version, both are in foil)
• 250g Sifted icing sugar 
• 1tsp Vanilla extract 

Method

1. Preheat the oven to 180*c / Gas Mark 4. Line A 13” X 9 baking tray with parchment paper. 
2. In a bowl, mix together the cocoa powder and water. Mix this thoroughly until you get a runny thick paste and ensure that there are no lumps in it. Leave this to cool.
3. In a separate bowl, and using an electric hand whisk or a stand mixer with a balloon whisk attachment, whisk together the eggs and sugar. Do this for approximately 5 minutes until this becomes a thick bubbly mousse consistency. 
4. Fold in the vanilla, and the cocoa mixture until no streaks are left. Add the salt.
5. Fold in the flour and Xanthan gum until all the ingredients are well combined.
6. Pour the batter on to the lined tray and spread this out with a pallet knife or the back of a spoon to ensure it is evenly distributed on the tray. 
7. Bake this for around 9 minutes until spongey. Leave to go lukewarm the baking parchment. It is important to keep it in the parchment as this helps to roll it later on. 
8. When the sponge is lukewarm, roll the sponge up in the baking paper., rolling short end to short end Then leave it to cool completely. 
9. Make the buttercream filling by beating the butter until soft. Then gradually beat in the icong sugar, along with the vanilla extract. If the buttercream seems too stiff, add a dash of milk to loosen, a tablespoon at a time. 
10. Unroll the sponge and evenly spread the buttercream over it. 
11. Roll the sponge back up again until you have a lovely roulade. I like to trim the ends of mine (quality control, am I right?)
12. It is up to you if you would like to decorate this, I think some melted chocolate drizzled on it looks really nice. 
13. Serve and enjoy!