Strawberry-Stuffed Citrus Sponge Cake Roll Up

Roll up to your next dinner party with this sweet, drool-worthy dessert. Stuffed with strawberry jam, homemade buttercream and fresh citrus, it’s a tangy treat that will surely impress guests—plus, they’ll never guess it’s made without eggs or dairy! If you’ve never made a gourmet-style recipe like this, don’t worry because it’s fairly easy to make. All it takes is a little bit of patience and you’ll have a perfect roll up cake in no time!

Yields 1 cake; around 10 slices

Ingredients

Cake:

1 cup granulated sugar

3 Tbsp. Bob’s Red Mill Egg Replacer + 6 Tbsp. Water

3/4 cups all-purpose organic flour

1 tsp. baking powder

1/3 cup fresh squeezed orange juice

1 tsp. almond extract

1/4 tsp. Vitacost Fine Himalayan Pink Salt

2/3 cup strawberry jam

1 Tbsp. orange zest, garnish

Butter cream frosting:

1.5 cups Earth Balance Vegan Buttery Sticks, room temperature

4.5 cups powdered sugar

2.5 tsp. water

1-1/2 tsp. vanilla

 

Directions

Cake:

1. Preheat oven to 375 degrees F.
2. Grease and line a baking sheet with parchment paper.
3. In a stand mixer, beat the egg replacer and sugar together for 1-2 minutes. Add the orange juice and almond extract. Beat until combined.
4. Add the flour, salt and baking powder into the batter, until fully combined.
5. Pour the mixture onto the baking sheet and bake for 11-16 minutes or until an inserted toothpick comes out clean.
6. Remove from the oven. Lay a sheet of parchment paper on top of a towel. Sprinkle with powdered sugar to prevent the cake from sticking. Carefully flip the cake pan on top of the parchment paper. Remove the parchment paper and throw away.
7. Tightly roll the towel with the cake into a log shape and allow to cool for 30 minutes or until room temperature.

Butter cream:

1. In a mixing bowl, beat the butter and half of the powdered sugar until combined. Add the vanilla and remaining powdered sugar and mix until frosting forms; about 3-4 minutes.

Assembly:

1. Carefully unroll the log and spread the frosting in a single layer. Cover the frosting with the strawberry jam.
2. Re-roll the cake back up into a log shape.
3. Frost the cake with the remaining butter cream and top with orange zest and mint leaf.
4. Place in freezer for the butter cream to set for 1-2 hours or overnight for best results.
5. Serve and enjoy.

Chef’s tip: Move quickly when cooling this cake, or it will crack and break when you go to roll it.