Vegan Swiss Rolls are lovely looking cakes that are great favourites with kids and adults alike. We’ve gone for traditional jam for our vegan swiss roll, but you can use vegan whipped cream with a bit of fruit if you’re going to eat it straight away. Two key tips:
- trim the edges of the cake as they are slightly ‘harder’ than the rest of the sponge so more prone to causing cracks
- Roll slowly, and press down firmly but not enough to squish the cake
- Icing/cocoa powder/sifted icing sugar are your friend if you get a few cracks
- Sometime I find the first ‘roll’ cracks quite a lot, I just trim it off for the re-roll – job done!
Vegan Swiss Roll
These are great cakes, not too sugary, and look impressive just with a dusting of icing sugar. Preheat your oven to 180°C 360°F
- December 10, 2019
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Ingredients
- 1 1/4 cups self raising flour
- 1/4 cup corn starch
- 1 cup non-dairy milk
- 1 tsp apple cider vinegar
- 1 tsp baking powder
- 6 tablespoons vegetable oil, or 6 tablespoons melted dairy free margarine
- 1 cup caster sugar
- 4 tablespoons Raspberry Jam
Directions
- Step 1
- Make your sponge by combining flour, corn starch, caster sugar and baking powder. Give it a mix
- Step 2
- Add in the apple cider vinegar, oil and non dairy milk. Stir to combined fully
- Step 3
- Line a baking tray with parchment paper and grease liberally with non dairy margarine
- Step 4
- Pour in the batter and even out with a spatula. Bake for 10-12 minutes until the sponge is cooked when tested with a toothpick or it bounces back when tapped with a finger
- Step 5
- Place a large piece parchment paper and sprinkle with a bit of caster sugar. Trim the edges of the cake just a bit – you want to get rid of the hard edges
- Step 6
- Invert the cake onto the parchment, this isn’t as tricky as it sounds, just tip the cake onto the parchment quickly and peel off the grease proof paper
- Step 7
- Roll up the cake slowly using the parchment , which will roll inside the cake
- Step 8
- Unroll the cake and brush with the jam. Reroll the cake slowly using the paper to move the cake along but obviously don’t roll the paper inside the cake!
- Step 9
- Dust with icing sugar and move to a wire rack to cool. If you are using cream in the middle move to the fridge to cool.
what temperature and time please? Also – converting cups to grams is a bit annoying so it would be nice if people could provide this!
Hi – 180C, 360F – the cake takes about 10 minutes but test with a toothpick. Its quite quick. Fair shout about cups to grams, I’ll take a look at that.