Ingredients

For the Chocolate Sponge

  • Butter: For greasing

  • Large Eggs: 4

  • Golden Caster Sugar: 125g (plus extra for sprinkling)

  • Cocoa Powder: 25g

  • Oat Flour: 50g (ensure it is certified gluten-free)

  • Dulce de Leche (or Carnation Caramel): 100g

  • Icing Sugar: For dusting

  • White Chocolate: 50g (melted, for drizzling)

For the Spiced Cream Filling

  • Double Cream: 400ml

  • Light Brown Soft Sugar: 2 tbsp

  • Ground Ginger: ½ tsp

  • Ground Cinnamon: ½ tsp

  • Ground Cardamom: ¼ tsp (seeds from about 3 pods, crushed)

Step-by-Step Instructions

1. Prepare the Pan and Oven

Preheat your oven to 180C/160C fan/gas 4. Lightly grease a 26 x 36cm baking tray and line it with baking parchment, ensuring there is a substantial rim to hold the batter.

2. Make the Spiced Cream Filling

In a small saucepan, combine the double cream, brown sugar, ginger, cinnamon, and cardamom. Bring to a boil over medium heat while whisking to dissolve the sugar. Pour the mixture into a container, cover with cling film, and chill in the fridge for 2–3 hours until completely cold.

3. Whisk the Sponge Batter

Place the eggs and caster sugar in a large bowl. Using an electric whisk, beat for 5–8 minutes until the mixture triples in volume and leaves a ribbon trail on the surface. Sift the cocoa powder, oat flour, and a pinch of salt into a separate bowl. Carefully fold the dry ingredients into the egg mixture in three batches, keeping it as light and airy as possible.

4. Bake the Cake

Pour the batter into the prepared tray and level it out gently. Bake for 12–14 minutes or until the sponge springs back when touched. Slide the cake (still on the parchment) onto a wire rack to cool. Note: Unlike standard Swiss rolls, do not pre-roll this gluten-free version while warm.

5. Fill and Roll

Once the cake reaches room temperature, flip it onto a piece of parchment sprinkled with caster sugar and peel off the original lining. Whisk the chilled spiced cream until it holds soft peaks. Spread the cream over the sponge, leaving a 2cm border. Spoon the dulce de leche randomly over the cream and swirl it gently with a knife.

6. The Finishing Touches

Carefully roll the cake using the parchment to guide you. Place it on a serving plate, dust with icing sugar, and drizzle with melted white chocolate.

Chef’s Tip: This cake is best served on the day of baking to ensure the gluten-free sponge remains moist and delicious!