Serves 6-8
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For the sponge:

For the filling:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 23 x 33cm baking tray with parchment paper.
  2. Whisk the dairy-free milk and apple cider vinegar in a small bowl until fully combined. Set aside for 10 minutes to curdle; this creates a vegan ‘buttermilk’.
  3. In a large mixing bowl, sift the flour, sugar and baking powder. Mix well to combine.
  4. Add the wet ingredients into the dry and mix just until a smooth batter forms, being careful not to over-mix.
  5. Pour the batter into the lined tray and smooth it out with a spatula, making sure to spread it to the corners evenly.
  6. Tap the tray on the worktop to remove any air bubbles. Bake for 12-14 minutes or until it is springy to the touch and a skewer inserted into the centre comes out clean.
  7. Lay a large piece of baking paper slightly larger than the sponge on your work surface. Sprinkle on some icing sugar and invert the sponge onto the paper. Peel away the original baking paper and leave the sponge to cool slightly.
  8.  Trim the edges of the sponge with a sharp knife if a little messy or uneven.
  9. Use the paper to guide you as you roll up the sponge from the longer end, keeping the paper inside; rolling it up with the paper inside helps the cake not to stick to itself. Set aside to cool.
  10. Whisk the plant-based cream and icing sugar in a mixing bowl until soft peaks form.
  11. Once the sponge has cooled, unroll it and spread over a thin layer of jam. Top with a slightly thicker layer of whipped cream.
  12. Re-roll the sponge tightly without the paper inside. Pop into the fridge to set and chill until serving.
  13. Transfer the Swiss roll to a serving plate or board. Dust with some more icing sugar and top with some more whipped cream and strawberries

Nutrition Facts

Per serving: 306kcals, 8.7g fat (5.3g saturated), 53.1g carbs, 17.7g sugars, 4.3g protein, 0.7g fibre, 0.024g sodium