Dairy-Free Classic Cream Roll

Indulge in the timeless elegance of a *Dairy-Free Classic Cream Roll*, a dessert that takes a beloved classic and makes it completely dairy-free without compromising on flavor or creaminess. This light and airy sponge cake, delicately rolled with a luscious coconut cream filling, is the perfect treat for anyone seeking a dairy-free indulgence. The batter comes together effortlessly with pantry staples, while the whipped filling uses chilled canned coconut cream for a silky texture, subtly sweetened with powdered sugar and brightened by a splash of lemon juice. Finished with a dusting of confectioners' sugar, this refined dessert is ideal for special gatherings or as a show-stopping centerpiece for your dessert table. Enjoy the perfect balance of fluffiness and richness with every slice, whether you're catering to dietary preferences or simply savoring the benefits of plant-based alternatives.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 100 grams all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 100 grams granulated sugar
• 4 units large eggs
• 1 teaspoon vanilla extract
• 400 grams canned coconut cream
• 50 grams powdered sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 2 tablespoons confectioners' sugar for dusting

Directions

Step 1

Preheat oven to 180°C (350°F) and line a 10x15-inch jelly roll pan with parchment paper.

Step 2

In a medium bowl, sift together the all-purpose flour, baking powder, and salt.

Step 3

In a separate large mixing bowl, use an electric mixer to beat the eggs on high speed for about 5 minutes, or until they are thick and light in color.

Step 4

Gradually add the granulated sugar to the beaten eggs, continuing to mix until combined.

Step 5

Gently fold in the vanilla extract and flour mixture using a spatula, being careful not to deflate the eggs.

Step 6

Spread the batter evenly into the prepared pan. Bake for 10 minutes or until the cake springs back when touched lightly in the center.

Step 7

While the cake is baking, lay a clean tea towel on a flat surface and dust it with confectioners' sugar.

Step 8

Once the cake is baked, immediately invert it onto the sugared tea towel. Gently peel off the parchment paper.

Step 9

While hot, carefully roll the cake with the towel starting from the short side. Allow it to cool completely.

Step 10

To make the filling, chill the canned coconut cream overnight. Scoop out the thick cream into a chilled mixing bowl, discarding the liquid part.

Step 11

Add powdered sugar, cornstarch, and lemon juice, then whip on medium speed until light and fluffy.

Step 12

Once the cake is completely cool, unroll it gently and spread the coconut cream evenly over the inside.

Step 13

Re-roll the cake without the towel and place it seam-side down onto a serving platter.

Step 14

Dust the top of the roll with confectioners' sugar before serving. Slice and enjoy your Dairy-Free Classic Cream Roll.

Nutrition Facts

Serving size	(888.3g)

Amount per serving	% Daily Value*
Calories	2216.5

Total Fat 109.9g	0%
Saturated Fat 86.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 744mg	0%
Sodium 1389.4mg	0%
Total Carbohydrate 273.3g	0%
Dietary Fiber 2.8g	0%
Total Sugars 173.7g
Protein 43.3g	0%

Vitamin D 160IU	0%
Calcium 171.6mg	0%
Iron 15.8mg	0%
Potassium 1376.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 7.7%

Carbs: 48.5%