Prepare your swiss roll tin by greasing it and then placing baking paper onto it. Make sure it fits really well as you want the full shape of the tin.

Preheat your oven to 180C Fan / 200C.

Using an electric hand whisk, whisk together your sugar and eggs until light and a little frothy. It should only take a few minutes.

Sift in your gluten free flour, xanthan gum and cocoa powder (always sift cocoa powder otherwise it can be quite lumpy). Fold this into your mixture carefully until fully combined.

Pour/spoon the mixture into your tin, ensuring it spreads right to the edges. Try your best to get it even as it will be pretty thin.

Bake in the oven for about 9 minutes. The sponge should have come away a little bit from the sides of the tin and be slightly risen.

Remove the sponge from the oven and very carefully invert it (turn it upside down!) onto another piece of baking paper on a flat surface. Carefully peel off the baking paper that was on the bottom of it in the oven.

Whilst the sponge is still warm, roll the sponge up with the paper inside it as you roll. Put your rolled up sponge to one side and leave it to cool completely whilst still rolled. I usually put something heavy against it to ensure it stays fairly tight and doesn't unroll.

Whisk together your cream and icing sugar until it forms soft peaks. Then fold in your Baileys. Taste it so you can decide if you want to add a little bit more!

Melt your chocolate (I do this is the microwave), put to one side to cool whilst making the rest of the buttercream.

Place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.

Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3-5 minutes before adding the second half.

Now add in your melted, cooled chocolate and mix until fully combined. It should be the right consistency at this point.

Carefully unroll and remove the baking paper. Fortunately I never find the sponge cracks using my recipe, but if it does, it doesn't matter - it will all be covered in icing!

Spread a layer of about 1cm thick of your filling on the unrolled sponge (I leave about a half cm gap around the edge). Carefully roll the sponge back up and transfer it to the serving board. Do this as tight as you can for the best swirl. Don't overfill with cream, you don't have to use it all!

Cover the rolled up sponge with the icing and use a fork or sharp knife to go over it to make a wood like pattern.

Dust with icing sugar and finish with some Baileys truffles and grated white chocolate.

Cut the ends off to reveal your swirl and enjoy!