Whether you call it roulade, Swiss Roll, or jelly roll—this Norwegian interpretation we call rullekake made with homemade strawberry jam and whipped cream is the perfect summer cake. Easy to make and will look amazing on your table!
300grams(scant 2 cups) strawberries, cored and quartered
½cup(100 grams) granulated or powdered sugar
Zest and juice of 1 small lemon
2tablespoonscornstarch
Whipped Cream:
500ml(17 oz) vegan whipping cream like Country Crock, Silk or Violfie
¼teaspooncream of tartaroptional but helps stabillize cream
⅓cup(35 grams) powdered sugar
1-2teaspoonvanilla paste or extract
Instructions
To make sponge cake:
Preheat the oven to 350℉ (175℃). Line a 17.9 x 12.9 inch baking sheet with parchment paper. I like to spray or grease the sheet a little with oil before I place the parchment paper down so it doesn’t slide once I spread the batter onto the pan.
Sift the flour, cornstarch, baking powder, xanthan gum, and vanilla sugar into a medium bowl and whisk well.
Add the baking soda, salt, and sugar and whisk again to combine.
In a measuring cup or small bowl, combine the sparkling water, oil and apple cider vinegar (and if using, vanilla paste or extract) and pour into the dry ingredients. Fold carefully together until just combined using a spatula, being careful not to ovemix.
Pour the batter onto the prepared baking sheet in an even layer (use an offset spatula if you have one).
Bake in the oven for about 18-20 minutes until the edges are set and the center comes out clean when inserting a cake tester.
Cool on a wire rack in the pan for about 10 minutes, before carefully sliding the cake off the pan onto the wire rack to prevent the bottom from steaming.
While the cake is resting, sprinkle some sugar onto a clean, thin dish towel.
Do NOT let the cake cool completely before rolling. Invert the cake onto the sugared dish towel and gently remove the parchment paper. Carefully roll the cake using the dish towel into a roulade, not too tightly but not too loosely. Let sit, seam-side down until completely cooled.
While the cake is cooling make the strawberry jam:
Add the strawberries, sugar, lemon zest, and juice into a heavy-bottomed small pan over medium heat, stirring until the sugar starts to dissolve and the juices from the strawberries start to seep out.
Add the cornstarch and cook for several more minutes until the mixture thickens.
Pour onto a half-sheet pan and let cool completely.
Make the whipped cream:
Add all the ingredients into a bowl of a stand mixer or a big bowl if using a handmixer, and whisk for 2-3 minutes until firm peaks are formed.
Assemble the cake:
Carefully roll the cake back out, and brush off any excess sugar.
Spread a thin layer of the strawberry jam over the cake, followed by a thin layer of whipped cream, leaving about 1-inch (2 ½ cm) space from the edges. Carefully roll the cake back together and place on a serving tray with the seam-side down.
Spread the remaining whipped cream over the cake and decorate with slides strawberries and small leaves of fresh mint if desired.
Notes
*You can substitute vanilla extract for the vanilla sugar. If using vanilla extract add it to the wet ingredients.