Home
Recipes
Ginger & marmalade roulade

Ginger & marmalade roulade served on a slate

Ginger & marmalade roulade

Name: Ginger & marmalade roulade
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
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

Elena Silcock

Save recipe

Serves 6

More effort

Prep: 20 mins

Cook: 20 mins

A star rating of 2.4 out of 5.3 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chocolate & date tart

A star rating of 4.5 out of 5.10 ratings

Lemon & elderflower celebration cake

A star rating of 4.7 out of 5.130 ratings

Vegan rhubarb & custard bake

A star rating of 4.6 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal421
fat7g
saturates6g
carbs86g
sugars62g
fibre1g
protein3g
salt0.3g

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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 2.4 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now