Line a 12x16 baking tray with parchment paper and turn on the oven at 360°F.
Place flour, starches, sugar, eggs and salt in a large bowl and whip for 5 minutes with an electric whisk; meanwhile add the water little by little.
Pour the batter into the baking tray, smooth it out with a spatula until you almost reach the edges. Bake for 12 minutes.
Lay the sponge cake with parchment paper on a clean cloth, roll it up while it’s still hot and let it cool down.
Whip cream until stiff. Unroll the sponge cake gently and spread cherry jam all over, leaving a 1 inch border all around the edges. Spread a little more than half the whipped cream over the jam, set aside the remaining for later.
Using both hands and the parchment paper, roll the cake up then place it on a serving dish. Decorate the swiss roll cake with the remaining whipped cream and fresh cherries as you like.
Keep the gluten free swiss roll cake in the fridge, take it out 15 minutes before serving.