CHOCOLATE SWISS ROLL

INGREDIENTS

For the sponge: 150g Aquafaba; ¼ tsp cream of tartar; 90ml plant milk (I use soya);

1tbs apple cider vinegar; 160g plain flour;

190g caster sugar; 40g cocoa powder

½ tsp salt; ½ tsp baking powder; ¼ tsp baking soda; 75ml vegetable oil; Icing sugar for dusting For the whipped ganache filling:

100g Rhythm 108 vegan hazelnut truffle bar; 75ml vegan pouring cream

METHOD

1. Preheat the oven to 1800C fan. Grease and line a baking tray.

2. Pour the aquafaba and the cream of tartar into the bowl of a stand mixer and mix on medium high speed until stiff peaks form.

3. Meanwhile, place the plant milk into the microwave for one minute. Add the apple cider vinegar, stir and set aside.

4. In a large mixing bowl, add the plain flour, caster sugar, cocoa powder, salt, baking powder and baking soda. Mix with a whisk until fully combined.

5. Add the oil and the milk/apple cider vinegar mixture to the dry ingredients and mix until fully combined. The mixture will be very stiff and dry at this point.

6. Gently fold in the aquafaba mixture one spoon at a time, trying not to knock too much air out. It will become a much looser mixture as you add more. Pour into the lined baking tray, and level out the top.

7. Place in the oven for

12-15mins, until a skewer comes out clean. Whilst the sponge is baking, lay out a piece of parchment paper the size of the sponge and cover with a light sprinkle of caster sugar.

8. Once the sponge is baked, tip it out top side down onto the parchment covered in sugar. Peel off the parchment paper on the bottom of the sponge.

9. Use a sharp knife to make an incision an inch into the short side of the sponge, being careful to only cut half way into the sponge (this makes it easier to roll).

10. Carefully roll up the sponge with the parchment still inside

(this stops it sticking together) and leave to cool rolled up.

11. Meanwhile, for the filling, warm the cream until it is steaming (either 1-2minutes in the microwave or over a medium heat on the hob). Once steaming hot, break up your hazelnut truffle bar into chunks and place into the cream. Leave to stand for one minute, then stir until a glossy mixture is formed, with no lumps. 12. Place this in the fridge to set. Once the ganache has hardened, place into a large mixer bowl and whip up on medium high until you get a light and fluffy filling.

13. Once sponge is cool, unroll carefully, then fill with the whipped ganache, spreading out evenly over the sponge.

14. Gently roll back up to form your perfect swiss roll and dust with icing sugar!