A light and airy lemon sponge is filled with whipped coconut cream, desiccated coconut and lemon zest to make a subtly sweet and refreshing dessert or afternoon tea treat. Free from gluten and dairy, but you'd never be able to tell!
Don't let the pictures fool you! This roulade is a lot easier to make than it looks, it just requires a little patience.
The sponge uses a mixture of white rice flour and cornflour to make it gluten-free and also to give it its light and airy texture, along with whipped egg whites. It's honestly like biting into a cloud - a sweet, zesty cloud you won't be able to get enough of.
Roulade's don't typically contain butter but they do tend to be filled with double cream. I've replaced the double cream with canned coconut milk (the thick and creamy parts that sit at the top of the can) to make it completely dairy-free. The coconut milk increases the intensity of the coconut flavour and pairs so, so beautifully with the lemon and subtle hints of vanilla.
In terms of equipment, the only pieces you'll need are either a stand mixer fitted with a whisk attachment or a handheld electric whisk.
Vanilla and Lemon Whipped Coconut Roulade (Gluten-free, Dairy-free)
Serves: 6-8
Time: 1 hour (excluding cooling time)
INGREDIENTS
For the sponge:
3 free-range organic eggs, separated
90g caster sugar, plus extra for dusting
Zest of half a large lemon or 1 small lemon (organic)
Seeds of 1 vanilla bean
1 tsp baking powder
45g white rice flour
45g cornflour
Butter or coconut oil for greasing
For the filling:
230g canned coconut milk - thick and creamy parts only (reserve half for spreading on top)
2 tbsp desiccated coconut
1 tsp vanilla extract
1 tbsp caster sugar or maple syrup
Zest of half a large lemon or 1 small lemon (organic)
Optional toppings:
Pistachios
Vegan white chocolate shavings (I recommend the brand iChoc)
METHOD
1. Preheat the oven to 180°C/160°C fan. Line a Swiss roll pan or a shallow baking tray (around 9 by 13-inch) with parchment paper and lightly grease with butter (or coconut oil to keep it dairy-free).
2. In the bowl of a stand mixer fitted with a whisk attachment, or using a handheld electric whisk, whisk the egg whites until light and frothy. Add half of the caster sugar, a little at a time, and continue whisking until a thick and glossy meringue forms.
3. In a separate bowl, whisk together the egg yolks with the remaining caster sugar, along with the lemon zest and vanilla bean seeds, until thick and pale yellow in colour.
4. Combine the egg yolk mixture and whipped egg whites, then sift in the baking powder, rice flour and cornflour. Gently fold together using a rubber spatula, being careful not to over mix.
5. Pour the mixture out onto the lined baking tray and use a spatula to smooth it evenly into the corners. Bake for 10-12 minutes, until golden and risen and just firm to the touch.
6. Get a clean tea towel or a sheet of silicone paper and lightly dust it with some caster sugar. Gently turn the cake out onto the tea towel or paper and peel off the parchment paper. Use a large knife to trim the edges, then roll the cake up tightly, keeping the tea towel inside the roll. It's important you do this whilst the sponge is still piping hot, as it allows the roulade to hold its shape. Leave to cool completely (around 20-30 minutes).
7. While the sponge is cooling, add the coconut milk, desiccated coconut, vanilla extract, caster sugar and lemon zest together to the bowl of a stand mixer and whisk at a high speed until thick and fluffy. You can also use a handheld whisk for this.
8. When the sponge has cooled, carefully unroll it and use a palette knife to spread half of the whipped coconut cream in an even layer, leaving a small border of clean sponge around all the edges. Roll back up, spread with the remaining whipped coconut cream and top with chopped pistachios and vegan white chocolate.
I hope you love this recipe!
Love,
Sasha
Storage
Store in an air-tight container in the fridge and consume within 3 days.
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