Ginger & marmalade roulade served on a slate

Ginger & marmalade roulade

  • Rating: 3 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

Use aquafaba (the liquid from a can of chickpeas) to create a delicious vegan ginger and marmalade roulade. It takes a little effort, but it's well worth it

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal421
fat7g
saturates6g
carbs86g
sugars62g
fibre1g
protein3g
salt0.3g
Advertisement

Ingredients

  • 360ml aquafaba (the liquid from 2 x 400ml cans of chickpeas)
  • 230g caster sugar , plus extra for dusting
  • 1 vanilla pod , seeds removed
  • 150g self-raising flour
  • 2 tsp ground ginger
  • 200g coconut yogurt (we used Coyo) or use coconut cream, set aside in the fridge for a few hours before lightly whisking
  • 2 tbsp icing sugar , plus extra for dusting
  • 150g marmalade
  • 2 balls of stem ginger , finely chopped

Method

  • STEP 1

    Heat the oven to 190C/170C Fan/gas 5 and line a 23 x 33cm Swiss roll tin with baking parchment. Whisk the aquafaba for 6 mins, or until it reaches soft peaks, then add the caster sugar and vanilla, 1 spoonful at a time, whisking in between each addition so that the mixture turns to stiff peaks. Sieve in the self-raising flour with the ground ginger, then use a metal spoon to fold the flour into the aquafaba mix. Pour into the lined tin and smooth with a spatula so it’s evenly spread. Bake for 20 mins until just firm to the touch.

  • STEP 2

    While the sponge is baking, lay a piece of baking paper onto a work surface and dust with caster sugar. Once the sponge has baked, turn it out on the sugared paper and peel off the baking paper on the bottom. Allow to cool a little, then use the sugared paper to gently roll up the sponge from the shortest edge. Leave to cool a little longer in the rolled-up shape (this will make it easier to roll up again later), then gently unroll to cool completely.

  • STEP 3

    Whisk the coconut yogurt or cream with the icing sugar until thickened. Once the cake is cooled, spread it with the marmalade leaving a 2cm border, then scatter with the stem ginger. Spread the coconut yogurt on top, keeping the border, then use the sheet of baking paper again to help you to roll up the sponge back into the rolled shape. Remove the baking paper, trim the ends, then place on a serving dish, dust with icing sugar and serve.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 3 out of 5.2 ratings
Advertisement
  • Pasta Evangelists deal

    New! Good Food Daily Deal: Restaurant quality pasta at home from just £7.

    Get offer
Advertisement

Sponsored content