Eggless Chocolate Swiss Roll
A smooth start-to-finish cake with a shiny coating.
Servings Prep Time
1loaf 10mins
Cook Time Passive Time
10mins 30mins
Servings Prep Time
1loaf 10mins
Cook Time Passive Time
10mins 30mins
Ingredients
Instructions
  1. We start with baking the eggless chocolate cake. The cake will be a thin sheet which is easy to roll without cracks. So take a pan or tray which is at least 9″ by 11″ in size. Spray or oil it with non-stick baking spray , line with parchment paper and then again grease it with butter or oil. Keep it aside.
  2. Apply the filling just prepared with a spatula or spoon and spread it evenly in an even thin layer. Don’t add too much cream or it will get tougher to roll.
  3. From one side (the width of the rectangle) start rolling the parchment paper with the cake with in a tight roll.
  4. In a bowl ,add the chickpea’s brine or aquafaba (as it is called) and beat it on high speed till you get a foamy white mixture.
  5. In a separate bowl, goes in the greek yogurt and beat with a different blade at high power. You may use regular yogurt too. In that case don’t add milk in the recipe and adjust the quantity of all purpose flour by increasing it in 1 tbsp level.Add sugar in parts and keep beating at high power.
  6. Add the oil, milk and vanilla and stir them again.
  7. Now add the flour mix in parts and fold the batter .
  8. Gently fold the foamy aquafaba with the batter with spatula, such that it doesn’t get flat. The air incorporated in the aquafaba will help in the cake-rise and sponginess too.
  9. Pour the batter in the prepared tray and tap it multiple times on the counter so that the excess air escapes and the bubbles pop out.
  10. Bake it for 10 to 12 mins. Check after 10 mins for doneness. If the toothpick inserted in the center comes out clean, it is done. It bakes pretty fast, because of the thin layer and high temperature.
  11. Take it out. Let it cool down for 10 mins. It cools quickly too. In the meanwhile , lets preparare its filling.
  12. Filling : You may use ready-made cream cheese spread (strawberry / plain) if you like it. Or you may prepare the cream filling using heavy whipping cream.
  13. For this keep ur blades, and bowl in freezer for 5-10 mins until they are chilled. Use cold whipping cream and powdered sugar. Start beating the cream at high speed untill it gets thickened.
  14. Add sugar 1 tsp at a time and continue beating till you see stiff peaks. I added in all 6 tsp sugar for 150 ml of cream. The cream would not fall off even if you invert the bowl.
  15. Assembling: Carefully invert the cake on a tray lined with parchment paper. Peel off the parchment paper coating gently. It would come off clean , if the cake is perfectly baked and cooled.
  16. Apply the filling just prepared with a spatula or spoon and spread it evenly in an even thin layer. Don’t add too much cream or it will get tougher to roll.
  17. From one side (the width of the rectangle) start rolling the parchment paper with the cake in a tight roll.
  18. Wrap it in a plastic freshwrapp or parchment paper.Refrigerate it overnight or freeze it for an hour.
  19. Now cut slices of equal thickness and serve. Alternately you may garnish it with chocolate ganache or dust it with powdered sugar before serving.