I absolutely love this dessert! I remember, I used to get a kiwi swiss roll from a local patisserie in my hometown Limassol and seriously this reminds so much of that, only here I made a forest fruit jam and a lovely cream!
Vegan, nut free | Serve 6 - 8 | DESSERT
For the jam:
- 280g of mixed fruits (I used frozen strawberries & mixed berries)
- 50g of powdered sugar
- Juice of half lemon
For the cream:
- 200g cream cheese (I used Violife's original flavour)
- 60g powdered sugar
- 1 teaspoon of vanilla
For the sponge cake:
- 2 cans of chickpeas, only the liquid
- 80g powdered sugar
- 1 teaspoon of vanilla
- 30ml sunflower oil
- 90g self-raising flour
- 3-4 tablespoons of icing sugar
1.Start with the jam, add all the ingredients in a medium size pot, on a medium heat.
2.Stir until the sugar is dissolved, lower the heat and simmer for 25-30 minutes. Stir occasionally.
3.While the jam is cooking, continue with the cream. Add all the ingredients in a bowl, combine with a hand mixer for a couple of minutes.
4.Once everything is well combined add in the fridge to cool.
5.Preheat your oven at 180°C and on a baking tray (25x34cm) line a parchment paper.
6.Grease the parchment paper with a splash of vegetable oil.
7.For the cake, the liquid of the chickpeas (aka aquafaba) must be cold. So, refrigerate it for at 2 hours.
8.In a bowl add the aquafaba, vanilla and sugar and mix with a hand mixer for few minutes. If after 5 minutes of mixing the mixture does not get foamy, then add the mixture a little bit in fridge.
9.When it starts to get foamy add the oil and continue mixing for a couple of minutes.
10.Use a sieve to add the flour in the mixture and combine with the hand mixer.
11.Add the mixture in the baking tray, spread evenly and hit the baking tray on a flat surface to remove any bubbles.
12.Bake for 13-14 minutes.
13.The jam must be ready by now, remove from the heat and add in bowl to cool down.
14.Once the cake is baked, remove from the oven and turn it on a parchment paper.
15.Peel off the old parchment paper, cut the edges to straight them (if needed) and roll up from the short side using the new parchment paper to help you.
16.Wrap it in a damp kitchen towel and let cool down for 30 minutes.
17.Unroll the cake carefully, spread 3-4 tablespoons of jam, then spread the cream.
18.Roll again from the short side and refrigerate for at least an hour before serving.
19.Cut in 2cm slices and spread over the icing sugar.
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