Chocolate Swiss Roll (Print Version)

# Ingredients:

→ Cake

01 - Sugar
02 - Aquafaba
03 - Cassava flour
04 - Oat flour

→ Buttercream

05 - Coconut cream
06 - Freeze dried strawberries

→ Ganache

07 - Coconut cream

# Instructions:

01 - Line your jelly roll pan with parchment and put a bit of grease on it to stop things from sticking.
02 - Mix cassava flour, oat flour, and all the dry stuff so it’s nice and even. No clumps allowed!
03 - Whip sugar and aquafaba until it looks airy and bubbly, kind of like a fluffy sponge.
04 - Carefully mix your wet stuff into the dry stuff with a spatula—don’t smash the air out.
05 - Bake away in your preheated oven until the sponge is set and bounces back a little when you touch it. Watch out for overcooking!
06 - While it’s still toasty, sprinkle cocoa powder on the sponge, roll it up gently with a clean towel, and let it cool while rolled.
07 - Grind freeze dried strawberries down super fine, then stir into coconut cream until smooth as silk.
08 - Roll out the cooled sponge, smooth on the buttercream all over, and roll it back up. Keep that swirl neat!
09 - Heat the coconut cream, mix in chocolate, and pour it over the roll for a rich, glossy finish.

# Notes:

01 - If you roll the sponge when it’s warm, you won’t have to worry about it cracking.
02 - Using freeze dried strawberries gives you tons of flavor without making the cream soggy.

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