75g gluten-free plain flour
3/4 teaspoon gluten-free baking powder
1/8 teaspoon (pinch) xanthan gum
75g caster sugar
caster sugar, extra to roll up
Preheat oven to 220'C / 425'F / Gas 7.
Lightly oil a Swiss Roll tin, and line with greaseproof or parchment paper.
Sift together the flour, baking powder and xanthan gum.
In a separate bowl, lightly whisk the eggs. Then add the sugar and whisk again, until the mixture is thick, creamy and almost white.
Pour the mixture into the prepared Swiss Roll tin and level.
Bake for 7-8 minutes.
Meanwhile, cut another piece of parchment paper a bit bigger than the tin, lay it on a damp tea towel and sprinkle the parchment paper with caster sugar.
When the Swiss Roll is ready, turn out onto the sugared parchment paper. Remove the lining paper and trim the long edges if necessary.
Working quickly, spread with the warmed jam to the edges.
From the narrow end, begin to roll up, gradually drawing away the parchment paper as you roll away from you. End with the roll sitting on the seam and allow to cool.
To serve, sprinkle with caster sugar.