Easy Chocolate Swiss Roll (Print Version)
# Ingredients:
→ Cake Base
01 -
Oat flour for tender gluten-free texture
02 -
Cassava flour as a binding agent
03 -
Aquafaba whipped with sugar for lift
→ Buttercream
04 -
Freeze dried strawberries for intense flavor
05 -
Coconut cream for richness
→ Topping
06 -
Coconut cream for the ganache
07 -
Fresh strawberries for garnish
# Instructions:
01 -
Line a jelly roll pan with parchment paper and grease both the pan and the paper to ensure the batter does not stick. Prepping everything beforehand is key.
02 -
Whisk together the dry ingredients thoroughly to avoid flour pockets and evenly distribute leavening agents.
03 -
Beat aquafaba and sugar vigorously until it becomes light and foamy. This step is critical for achieving a light and airy sponge.
04 -
Gently fold the wet ingredients into the dry mixture using a spatula. Avoid overmixing to prevent the cake from becoming tough.
05 -
After baking, dust the cake with cocoa powder and roll it into shape while still warm. Allow it to cool while maintaining its rolled form to prevent cracks.
# Notes:
01 -
High in fiber due to the use of oat flour, making it more nutritious than traditional Swiss rolls.
02 -
Freeze dried strawberries prevent moisture issues in the buttercream, offering intense natural flavor.
03 -
The chocolate sponge's versatility allows for pairing with multiple seasonal fillings.