Prep time: 35 min
Cook time: 15 min
Rest time: 1 hour
Serving Size: about 8
Keeps for up to 3 days
Ingredients
For the sponge sheet cake
Wet:
3/4-cup non-dairy milk
2 tbsp non-dairy yogurt
1 tbsp flax seed meal
1/2 tsp apple cider vinegar
1/4 cup oil
1 tsp vanilla extract
1/2 cup vegan powdered sugar
Dry:
1 1/4 cups all-purpose flour
2 tbsp cornstarch
1/4tsp salt
3/4 tsp baking powder
1/4 tsp baking soda
For the filling
1 cup Soy Milk
3/4 cup Melted Coconut Oil
1/4 Soaked Raw Cashews
1/4Granulated Sugar
1 tsp Vanilla Extract
For the face:
Candy icing pens/ writing icing tubes (Wilton or cake mate are great choices)
Tips and tricks
Sift the flour at least 5 times
Will give you the lightest cake ever.
No Over baking (Super Important). An over-baked sponge will break, crack, and snap inevitably while rolling.
Take care when rolling. This variation can dry out quickly when cooking, so take your time rolling, and if it has a crack; don't worry! That rustic look makes it look even better!
Grease the parchment paper. Your baked cake won't stick to the pan & will come out clean without falling apart.
Super Thin Sponge = 9 x 13-inch baking sheet is
suitable for this quantity of cake mixture.
Soy milk is the most suitable option for this recipe.
Other milk alternatives will not end in the nice, whipped consistency
Directions
Making the Sponge sheet cake:
Preheat oven to.180C/350F conventional, 160C/320F fan forced and line your baking sheet with baking paper
In o bowl, add all the wet ingredients and whisk well until combined
Sift the dry ingredients into the wet.
Whisk until the mixture is smooth and silky. I to 2 minutes. you want the gluten to develop here so the baked coke doesn't break easily.
Pour the batter into the parchment line sheet. Spread the batter evenly using a spatula. It may seem like only a small amount, but you only need a thin layer of sponge.
Bake for approximately 13 - 14 minutes. Be careful not to overcook, to test if the sponge is cooked use a cake skewer.
Allow for the sponge to rest for a couple of minutes, and then slowly release the edges from the baking paper slowly rolling it up as your go.
Allow the rolled-up sponge to sit until completely cool.
To make the filling:
Combine all of the filling ingredients in a high-speed blender, and blend until there are no lumps or traces of nuts.
Allow for this mixture to cool in the freezer for half an hour alongside the bowl and the whisk attachments, will make for a much firmer whip
Whip the mixture until soft peaks, being careful to not overwhip as this can lead to a grainy texture. If you do overwhip, add an additional tsp of soy milk and gently fold it in to loosen
Assembling the roulade:
Wash and chop some fresh strawberries and set them aside for the filling.
Unroll the cooled sponge cake and spread it evenly with the whipped filling. Sprinkle. the strawberries over the top.
Re-roll the sponge tightly but gently.
Wrap in cling film and store in the fridge for 1 hour before slicing.
Enjoy!
Serving ideas
Enjoy with a lovely cup of tea or your favorite beverage!
Check out our drinks thread for some inspiration!