Dairy-Free Classic Swiss Roll
Delightfully light and fluffy, this Dairy-Free Classic Swiss Roll is the perfect treat for those seeking a nostalgic dessert without dairy. With its tender sponge cake, made from simple pantry staples like all-purpose flour, eggs, and plant-based milk, and a smooth filling of dairy-free whipped cream, this recipe achieves indulgence without compromise. The technique of rolling the warm sponge in a sugared towel ensures a flawless swirl, while the dusting of icing sugar adds a charming finish. Ready in just 25 minutes, this impressive yet accessible dessert is ideal for entertaining or satisfying your sweet tooth. Whether you’re dairy-free or simply looking for a new twist on a classic Swiss roll, this recipe is sure to impress!
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Recipe Information
Ingredients
- 75 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 100 grams White granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Plant-based milk
- 200 grams Dairy-free whipped cream
- 2 tablespoons Icing sugar
Instructions
Preheat your oven to 180°C (350°F). Line a 33x23 cm (13x9 inch) jelly roll pan with parchment paper, leaving some overhang for easy removal.
In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs using an electric mixer on high speed for about 5 minutes, or until the eggs are thick and pale in color.
Gradually add the white granulated sugar to the beaten eggs in small batches, continuing to beat until well combined. Then, add the vanilla extract and mix in.
Gently fold in the sifted flour mixture using a spatula until just combined. Be careful not to overmix to retain volume.
Add the plant-based milk and gently fold until incorporated.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 8-10 minutes, or until the cake is lightly golden and springs back when gently pressed.
While the cake is baking, place a clean kitchen towel on the counter and dust it with icing sugar.
Once the cake is done, immediately turn it out onto the sugared towel. Peel off the parchment paper carefully.
Starting at a short end, roll the cake with the towel inside into a log shape. Place it seam side down and let it cool completely.
Once cooled, carefully unroll the cake and remove the towel. Spread the dairy-free whipped cream evenly over the cake, leaving a small border around the edges.
Gently roll up the cake again, from the short end, using the towel to help guide it.
Trim the ends if desired, then transfer the Swiss roll to a serving platter. Dust with additional icing sugar if desired and serve.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 129.2 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 180 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 372 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
