Vegan Chocolate Swiss Roll
A vegan chocolate swiss roll with orange blossom buttercream and flaky dark chocolate. A roly poly extravaganza, is this the quintessential good time cake?
Servings: 8
Ingredients
For the sponge
- 125 g plain flour
- 25 g cornstarch
- 2 tbsp cocoa powder
- 1.5 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 tsp vanilla paste
- 100 mls aquafaba (chickpea water)
- 125 g caster sugar
- 100 mls soy milk unsweetened
- 50 mls vegetable oil
For the buttercream
- 150 g margarine
- 150 g baking fat
- 350 g icing sugar sieved
- 1 tsp vanilla paste
- 3 tsp orange blossom essence
- 2 tbsp orange juice freshly squeezed
Instructions
- Grease and line a 38 x 25cm swiss roll tin with baking parchment.
- Beat together the sugar and oil. Using a balloon whisk, whisk in the milk and vanilla paste.
- In a large bowl, mix the flour, cornstarch, cocoa powder, baking powder, bicarbonate of soda and salt.
- Pre heat the oven to 200C/ 180C fan.
- Add the chickpea water to a clean bowl. Use an electric whisk to beat the aquafaba until it forms medium peaks, this should take 8-10 minutes.
- Whisk the wet ingredients into the dry. Whisk in the aquafaba in thirds, ensuring the final third is gently folded in.
- Pour the mixture out into the prepared tin and spread evenly with the back of a spoon.
- Bake for 12 minutes. Place a sheet of baking paper on the worktop and sprinkle over cocoa powder to prevent the cake sticking.
- Remove the tin and use a knife to score around the edges. Immediately turn out the sponge onto the baking paper. Peel off the parchment paper. Place a dry, clean tea towel over the sponge. Starting from the short end, gently roll the cake.
- Place in the fridge for 15 minutes to cool, then carefully unroll and leave for a further 20 minutes to cool to room temperature.
- Prepare the buttercream. Add the cold margarine and baking fat to a stand mixer. Mix on high for 2 minutes until smooth and lighter in colour. Add the sieved icing sugar in thirds, mixing well between each addition. Finally add the vanilla paste, orange essence and orange juice. Spread just under half of the buttercream over the entire sponge.
- Very gently roll the sponge and place in the fridge for a final 30 minutes to allow the cake to set.
- Remove and trim both ends, then pipe over the remaining buttercream. Decorate with grated chocolate or nuts.