Swiss Roll or Rolled Sponge Base
How do you make a vegan Swiss roll base?
Beat the oil with the sugar and vanilla. Add sifted flour, cornstarch, and baking powder, alternating with the plant-based drink until you get a smooth mixture. Add food coloring if desired. Pour into a lined tray and bake at 180°C for 20–25 minutes. If making a roll, roll it up while hot with a damp cloth.
This recipe is spectacular because it lets us make a delicious base that is super easy to prepare. We make it in a very tasty vegan version with a delicate vanilla flavor. It can be made in different colors depending on personal taste or to create a special effect in our recipe.
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Servings: For a 30 cm x 36 cm rectangular pan
Ingredients
- 175 g white spelt flour or type 0 wheat flour
- 60 g cornstarch
- 130 ml sunflower oil
- 135 g cane sugar
- 12 g baking powder (instant cake yeast)
- 150 ml unsweetened soy, coconut, or rice plant-based drink
- ½ vanilla bean or the tip of a teaspoon of vanilla powder
- Pinch of salt
Instructions
Start by beating the oil in a large bowl together with the sugar. If using the vanilla bean, open it carefully and, with the help of a knife, scrape out the seeds and place them in the bowl. If using vanilla powder, skip this part.
In another bowl, sift the flour, cornstarch, pinch of salt, and vanilla powder if that is your option.
Add all the previously sifted dry ingredients to the bowl with the oil and sugar. Finally, pour in the plant-based drink. Beat until you obtain a smooth mixture.
Gradually add drops of food coloring to the mixture.
Continue until you reach the desired color. Preheat the oven to 180°C (350°F).
Line the pan with parchment paper, pour the mixture into the pan, and bake for 20–25 minutes. Perform the toothpick test to check for doneness.
If using it as a base for a rolled sponge or Swiss roll, wrap it while still hot in a clean kitchen towel (piece of cloth). In my case, I used it for the two-tone plumcake, so I waited for it to cool completely.
Enjoy your meal!
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- 175 g white spelt flour or type 0 wheat flour
- 60 g cornstarch
- 130 ml sunflower oil
- 135 g cane sugar
- 12 g baking powder (instant cake yeast)
- 150 ml unsweetened soy, coconut, or rice plant-based drink
- ½ vanilla bean or the tip of a teaspoon of vanilla powder
- Pinch of salt