Strawberries & Cream Swiss Roll

Name a better combination than strawberries, vanilla, and cream - I'll wait. All of my favourite desserts have some combination of cake and fruit and this is definitely at the top of that list.

This fluffy almond cake is filled with fresh, organic strawberries, and a whipped coconut cream. Whats even more impressive is that it is free from gluten, grains, dairy, refined-sugar, soy, corn and legumes. This cake is the ultimate show stopper for any occasion.

Cake rolls look really fancy as well as complicated but they are actually relatively easy to make.

Here are some tricks and tips that will help you always achieve the best possible result:

1. You will need a scale for this recipe. Measuring cups and spoons differ depending on the brand. Weighing the ingredients will make sure every ingredient amount is correct.

2. When making the sponge cake batter, make sure to always gently fold in the flour into the egg mixture

3. Don't overbake the sponge cake. Overbaking the cake will cause it to crack.

4. Flour the tea towel you are using well. This will prevent the cake from sticking to the towel when you are trying to unroll it.

5. Always roll the baked sponge cake while it's still hot - this will prevent the cake from cracking and tearing apart.

6. Cool the swiss roll cake to room temperature before filling it. This will help the swiss roll to hold its beautiful shape and prevent it from opening.

Happy Baking!

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strawberries & cream swiss roll

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INGREDIENTS:

Cake

2 tablespoons palm shortening (or butter)

115g almond flour

30g arrowroot powder

115g maple sugar (can substitute monk fruit or you can use coconut sugar but the cake will be darker)

3 large egg whites, room temperature

3 large eggs, room temperature

more arrowroot for dusting

Filling

400ml can of coconut whipping cream

2 tablespoon maple syrup

8 strawberries, cut up into small pieces

INSTRUCTIONS:

1. Preheat your oven to 218C/425F. Grease and line a 15 x 10 inch jelly roll pan with parchment paper. Grease the top of the parchment paper with more palm shortening or butter.

2. In a small saucepan (or in the microwave), melt the shortening over medium heat. Take off the heat and let it cool while you prepare the other ingredients.

3. Pulse the sugar in a spice grinder until you get a fine powder. Set aside 3 tablespoons of the sugar.

4. In a medium size bowl, sift the almond flour, arrowroot, and the rest of the sugar (NOT THE 3 TABLESPOONS). Set that to the side.

5. In a bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until they look like soft whipped cream (soft peaks), then add the remaining 3 tablespoons of sugar. Beat on medium speed till stiff peaks form. Scrape the egg whites into a clean, dry bowl.

6. In the same bowl (no need to clean it out), use the paddle attachment and place the flour mixture and the three eggs into the bowl and beat on medium high speed until light and increased in volume. This will probably take around 3 minutes. Remove the bowl from the mixer and fold in carefully the egg whites until only a few streaks remain. Then gently fold in the cooled palm shortening.

7. Transfer the batter to the jelly roll pan and spread it out evenly. Bake for 6 - 8 minutes or until the cake has a few golden flecks and the top of the cake springs bake when pressed. Do not over bake the cake as it will cause it to be very difficult to roll.

8. While you are waiting for the cake to bake, it's time to prepare your station. Lay out a large clean cloth towel on to a dry clean surface. Using a sifter, dust the surface of the towel lightly with arrowroot flour.

9. As soon as you remove the cake from the oven, use a small knife to loosen the edges between the cake and pan. Then, turn the cake out onto the towel making sure the short end of the cake pan is lined up with the short end of the cloth towel.

10. With the short end facing you, tightly roll up the cake in the bowl, rolling away for you. Let cool completely at room temperature.

11. While you are waiting for the cake to cool, empty out the coconut whipping cream in a bowl of a stand mixer with a whisk attachment or alternatively you can use an electric hand mixer. Whisk the whipping cream with the maple syrup until light and fluffy.

12. To assemble your cake, carefully unroll the cake. Spread the whipped cream over the top, leaving a 1/2 inch margin around the edges. Sprinkle the strawberry pieces over the cream. Carefully re-roll the cake in the same direction as you did previously. You can use the towel to help you. Refrigerate for 30 minutes before serving. If you want to decorate the top, you can use a sieve to dust powdered monk fruit on top or even drizzle melted chocolate over the top.

13. Use a serrated knife to cut and serve. Enjoy!