Competition

WIN a Well and Good hamper! April/May

We are giving away another hamper with a selection of our delicious baking mixes, and a fun assortment of kitchen goodies from MOZI and Robert Gordon Australia.

Just post pictures of your gluten free food creations on our Facebook page and we will let the likes speak for themselves! 

Cheers!

We are Allergy Aware

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We've developed our very own Allergy Aware logo which shows our dedication to assuring the safe Allergy Aware production of our mixes.

This gives further peace of mind that Well and Good follows stringent protocols and manufacturing procedures through our uniquely tailored facilities and QA testing.

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Swiss Roll Recipe

This Product is Gluten Free, Wheat Free, Soya Free, Dairy free and Nut Free.

Video available.

Ingredients
  • 1 packet (400g) Sponge Mix.
  • 3 Eggs
  • 1/2 cup (125ml) water
  • Jam (of your choice)
  • Caster sugar for dusting
 freefrom_MuffinMix
Method
  1. Preheat your oven to 215°C (200°C fan forced) 
  2. Prepare two shallow baking trays 26x32cm with oil and line with baking paper
  3. In mixing bowl combine water and eggs, with the sponge cake pouch. Mix for 5 minutes, starting slow for 5 seconds then high speed.
  4. Equally pour the batter into both tins, smooth it down with a spatula for a flat and even spread.
  5. Set to bake for 6 - 8 minutes.

Add filling

  1. Whilst cake is in the oven, dust two clean tea towels with an even coating of caster sugar.
  2. Straight from the oven, turn out the sponge sheet onto the tea towel and peel away the used baking paper.
  3. Use the tea towel to tightly roll the sponge sheet and allow cooling.
  4. Unroll, and thinly spread some warmed up jam and re-roll. Dust with icing sugar if so desired, slice to serve.
Additional Tips

Using a tea towel helps aerate the cake and avoids sogginess. You can also add strawberries and cream or a chocolate cream.