Floral Cake Roll
Ingredients
- 3/4 cups vegan butter, softened
- 1 1/2 cups granulated sugar
- 1 tbsp vanilla
- 1 tbsp Fleischmann's Baking Powder
- 1 tbsp Fleischmann's Cornstarch
- 2 cups soy milk
- 1 1/2 tbsp white vinegar
- 1 cup vegan butter softened
- 3 cups icing sugar
- 1 tbsp vanilla extract
- 2-3 tbsp soy milk
- 1 cup strawberry jam
- Food color gel (pink & green)
Cake:
Filling:
PRODUCTS
Instructions
- Preheat the oven to 350ºF.
- Line a half sheet (13x18) pan with parchment and spray edges with cooking spray.
- In a stand mixer combine softened butter, sugar and vanilla until creamed.
- Combine soy milk and vinegar and allow to stand for about 2 minutes.
- Add cornstarch and baking powder to the butter mixture and mix well.
- Alternate adding milk mixture and flour and mix until well combined, stopping the mixer to scrape the sides and base after each addition.
- Pour the batter onto the pan and smooth over with a spatula.
- Bake in the oven for 18 minutes or until a very light golden color and test poke comes clean.
- Allow to cool for about 20 minutes, then spread the buttercream and strawberry jam leaving a border of about 1" around the cake.
- Peel back the parchment and gently roll the cake, then wrap the parchment around the roll and refrigerate for 20 minutes.
- In a mixing bowl combine butter, icing sugar and vanilla extract to make buttercream. Add the milk to make the icing fluffier.
- In two small bowls add 1/2 cup of buttercream, then add a drop of pink food color to one bowl and a drop of green to the other.
- Mix well then transfer the pink icing to a piping bag with an open star tip and the green icing to a piping bag with a leaf tip
- Remove cake from fridge and take off the parchment and transfer onto a serving platter.
- Coat the cake with buttercream, smoothing it with an angled spatula.
- Then pipe rosettes with the pink buttercream and then add leaves to each rosette.
- Refrigerate for another 20 minutes to allow the icing to set before slicing the ends off with a serrated knife.
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