Vegan Swiss roll – super fluffy and delicious

Ingredients

• 250 gplain flour (type 405 or 550)
• 2 tsp (10 ml)baking powder
• 120 g, plus 2 tbsp (30 ml) for handlingsugar
• 2 sachetsvanilla sugar
• 1 pinchsalt
• 100 gaquafaba
• 2 tbsp (30 ml)cornflour
• 70 gneutral-flavoured oil
• 250 mlsparkling water or plant drink
• 250 gstrawberries
• 250 gvegan whipping cream
• 1 sachetwhipping cream stabiliser
• 1 sachetvanilla sugar
• 150 gstrawberry jam
• to tasteicing sugar, for dusting

Instructions

1. 1

   Prepare the oven

   Preheat the oven to 190°C (conventional). Line a baking tray with baking paper, or use an adjustable 35 x 25 cm baking frame. To make the batter, mix the flour, baking powder, sugar, vanilla sugar and salt in a large bowl.

2. 2

   Whip the aquafaba

   Put the aquafaba and cornflour in a tall mixing jug and whisk with a hand mixer, or a stand mixer with the whisk attachment, for 8–10 minutes until foamy. Add the oil and sparkling water to the dry ingredients, then gently fold in the aquafaba mixture a little at a time.

3. 3

   Bake the sponge

   Spread the vegan sponge batter evenly over the prepared tray. Bake on the middle shelf for 12–15 minutes. Meanwhile, lay a clean tea towel on the work surface and sprinkle it evenly with sugar.

4. 4

   Roll while warm

   Take the sponge out of the oven and turn it straight out onto the tea towel. Peel off the baking paper and trim the edges straight. Using the tea towel to help, gently roll the cake up from a short side, then leave it to cool almost completely.

5. 5

   Make the filling

   Wash the strawberries and set aside 5–6 for decoration. Remove the green tops from the remaining berries and cut them into very small pieces. Whip the vegan cream until stiff, gradually adding the stabiliser and vanilla sugar as you whisk. Stir the strawberry jam until smooth.

6. 6

   Fill the sponge

   Unroll the sponge and spread the jam over it. Add the cream, leaving a 3–4 cm border clear, then scatter the chopped strawberries over the cream.

7. 7

   Finish and chill

   Use the tea towel to roll the sponge up again as tightly as possible. Place the roll seam-side down on a board or cake plate. Cut the remaining strawberries lengthways into quarters. Dust the roll with icing sugar and decorate with the strawberries before serving; chilling it for 1–2 hours first makes it easier to slice.

What is a Swiss roll?

A Swiss roll is a thin sponge cake rolled around a filling, a familiar feature of German baking known as Biskuitroulade. This version replaces eggs with whipped aquafaba, the liquid from cooked or tinned chickpeas, for an airy vegan sponge.

Strawberry jam, whipped vegan cream and fresh fruit give it a sweet, creamy filling with a little freshness. Rolling the sponge while warm helps it curve before it cools.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 4g protein, 39g carbs, 12g fat.

The sponge’s flour and sugar provide much of the carbohydrate, while the oil and vegan cream contribute most of the fat. Aquafaba and the small amount of protein in the flour provide some protein, with strawberries adding freshness. Serve a slice with extra berries for a simple way to balance the plate.

The egg-free sponge

Aquafaba: Whisk it with the cornflour for the full 8–10 minutes so it becomes foamy before folding it into the batter. Fold gently and gradually to retain as much air as possible.

Sparkling water: The recipe uses it alongside the oil to loosen the dry ingredients. The ingredient list also allows plant drink as an alternative.

Rolling without cracking

Warm sponge: Turn the cake onto the sugared tea towel as soon as it comes out of the oven, then peel away the baking paper. Rolling it while warm helps it take the rolled shape.

Gentle handling: Roll from a short side with the towel supporting the sponge, and avoid pressing down hard. Let it cool almost completely before unrolling it to add the filling.

Get the filling ready

Small berries: Cut the strawberries for the filling into small pieces so they are easier to spread evenly and the roll is easier to slice. Keep 5–6 berries aside for the decoration.

Stable cream: Whip the vegan cream until stiff, adding the stabiliser and vanilla sugar gradually. Stir the jam smooth so it spreads more easily across the sponge.

Fill and finish neatly

Clear edge: Leave a 3–4 cm border without filling so the cream and berries have room as the sponge is rolled up. Roll it as tightly as possible without squeezing out the filling.

Chilling: Set the finished roll seam-side down and chill it for 1–2 hours before slicing. A dusting of icing sugar and the reserved strawberries go on just before serving.

When to serve it

This roll suits afternoon tea, dessert after a meal or a celebratory table. Serve it in slices on its own, or alongside extra fresh strawberries.

It is best served chilled, when the cream has had time to firm up and the slices hold their shape. Use a sharp knife and wipe it between cuts for tidier portions.

Recipe notes & tips

• Use a tray or frame close to 35 x 25 cm so the sponge bakes to a suitable thickness for rolling.
• Make sure the tea towel is clean and spread the sugar evenly before turning out the hot sponge.
• Fold the aquafaba mixture into the batter gently rather than stirring vigorously.
• Cut the filling strawberries small to help the roll close evenly.
• Keep the roll seam-side down while chilling so it stays closed.
• Chill for 1–2 hours before slicing for cleaner portions.

Variations

• Mixed berries: Replace some of the strawberries with finely chopped raspberries for a sharper filling.
• Raspberry jam: Use raspberry jam in place of strawberry jam for a tangier fruit layer.
• Citrus cream: Add a little finely grated lemon zest to the whipped cream for a fresh note.
• Vanilla sponge: Add a little extra vanilla flavour to the batter to complement the filling.
• Simple finish: Dust with icing sugar and leave off the strawberry decoration for a plainer finish.

Common mistakes to avoid

• Under-whipped aquafaba: Whisk it for the full 8–10 minutes until foamy before folding it into the batter.
• Overmixing the batter: Fold in the aquafaba gently so the mixture stays airy.
• Overbaking the sponge: Check it within the 12–15 minute baking time so it remains flexible enough to roll.
• Waiting to roll: Turn the sponge onto the sugared towel and roll it while it is still warm.
• Overfilling the sponge: Leave the 3–4 cm border clear to reduce filling squeezing out as you roll.
• Slicing too soon: Chill the finished roll for 1–2 hours first so the filling firms up.

How to store

Keep the Swiss roll covered in the fridge and eat it within 2 days. It is best served chilled; freezing is not recommended because the whipped cream filling may lose its texture when thawed.

Frequently asked questions