Chocolate Swiss Roll with Strawberries

Preheat the oven to 180 °C top/bottom heat. Line the baking tray with baking paper and set it aside. Spread a slightly damp kitchen towel out on the work surface – you'll need it right after baking.

Whip the well-chilled aquafaba (120 ml) together with 1 Prise salt for about 5–8 minutes until stiff. Then slowly trickle in the sugar (100 g) and keep whipping until the mixture is nice and glossy and creamy. This takes a bit of patience – but the result is worth it!

💡 Tip: Aquafaba whips up much better when it is really cold. Best to put the tin in the fridge for at least 1 hour beforehand.

Sift the wheat flour (90 g) and cocoa powder (20 g) through a sieve and mix with the baking powder (1 TL). Fold the flour mixture into the aquafaba mixture in three portions using a spatula, with large, gentle strokes – do not stir! This is the only way to keep all that lovely air in the batter.

Spread the batter evenly over the prepared baking tray and bake for about 10–12 minutes. The sponge is done when it comes away slightly from the paper at the edges. Don't bake it too long – it's fine if it still gives just a tiny bit.

Straight out of the oven, tip the sponge onto the damp kitchen towel and peel off the baking paper. While still warm, roll it up together with the towel and let it cool in this shape for about 20–30 minutes.

💡 Tip: Don't wait! The sponge must be rolled up while hot, otherwise it will crack when you roll it up later. If it tears slightly when you unroll it – no drama, the cream sticks everything nicely together.

Wash the strawberries (200 g), hull them and cut into small pieces. Stir the vegan cream cheese (150 g), vegan yogurt (50 g), icing sugar (25 g) and vanilla extract (1 TL) until smooth, to make a creamy, spreadable mixture.

Carefully unroll the cooled sponge. Spread the cream evenly over it – leave a narrow border free along one long side. Distribute the strawberry pieces over the cream and roll the sponge up firmly, starting from the filled side.

Wrap the roll in cling film and let it firm up in the fridge for at least 1 hour (better overnight). Before serving, dust generously with icing sugar, cut into slices and enjoy! 🍓