Directions

1. Preheat your oven to 180°C fan / 200°C. Lightly grease your Swiss roll tin and line with non-stick baking paper.
2. Add 4 eggs & 100g caster sugar to large bowl. Whisk together until light in colour.
3. Pour in the dry ingredients (65g gluten free self raising flour, 40g cocoa powder, ¼ xanthan gum – already mixed in a bowl) & fold.
4. Get your prepared swiss roll tin & pour in your mixture. Spread it out evenly.
5. Bake in a preheated oven for 9 minutes until cooked & risen.
6. Place a sheet of non-stick baking paper down and dust with icing sugar. Invert your cooked sponge onto the paper.
7. Peel off the paper on top & roll the sponge up tightly whilst still hot. Allow to cool whilst still rolled up.
8. To make the icing, add 50g unsalted soft butter, 35g cocoa powder, 95ml milk & 500g icing sugar to a bowl & whisk together until a thick.
9. Unroll the cooled sponge and spread a thin layer of icing on the sponge then roll it up.
10. Cover the outside of the sponge with the rest of the icing. Then use a fork to pull through the icing for a pattern.
11. Decorate evenly with 12 KitKat® Santa or his Festive Friends!