Vegan Winter Swiss Roll
This vegan Swiss roll is soft, moist Sponge Cake with homemade vegan cranberry jam, cream and white chocolate ganache.
Ingredients
Cake Sponge
- 125 g flour
- 100 g cane sugar
- 1 tsp baking powder
- 2 tbsp cornstarch
- 1/4 cup aquafaba (whipped)
- 3/4 cup plant-based milk
- 1 tsp vanilla extract
Cream
- 250 g vegan cream cheese
- 130 g coconut cream
- 25 ml orange juice
- 50 g confectionary sugar
Ganache
- 100 g chocolate
- 330 g coconut cream
- 25 g corn syrup
Cranberry jam
- 180 g fresh cranberry
- 30 g cane sugar
Instructions
- Preheat the oven 425F
- Combine and sift flour, cornstarch, sugar, baking powder and salt.
- Add flour mixture to wet ingredients.
- Pour the batter on a baking tray and spread evenly.
- Bake 10-13min.
- Remove from the oven.
- Dust a kitchen towel with confectionery sugar.
- Place the cake face-down onto the sugared towel and peel parchment paper.
- Roll into a log with the towel and set aside.
- Mix all the ingredeinst together (for the filling).
Nutrition
Calories: 486kcalCarbohydrates: 54gProtein: 6gFat: 34gSaturated Fat: 23gSodium: 211mgPotassium: 247mgFiber: 5gSugar: 26gVitamin A: 6IUVitamin C: 3mgCalcium: 90mgIron: 3mg
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