Name: Roly Poly Cake
Yield: Serves 6
Ingredients: 1 vanilla pod (bean), split and the seeds scraped out, or 1 teaspoon vanilla paste or extract; whippable plant cream; 1 jar of cherry jam (about 340 g/12 oz); 160 g (5¾ oz/⅔ cup) caster (superfine) sugar (caster sugar keeps the cake light and airy); 3 tablespoons aquafaba (liquid from tinned chickpeas); 120 g (4¼ oz) vegan butter, plus extra for greasing; 1 tablespoon maple syrup; zest of ½ orange; 160 ml (5½ fl oz/⅔ cup) coconut cream or refrigerated full-fat tinned coconut milk (see Cook’s Tips); fresh cherries, pitted and cut in half; pinch of salt; 1 tablespoon apple cider vinegar; 1 teaspoon ground turmeric; 300 ml (7 fl oz/scant 1 cup) plant milk (I like oat milk); 2 teaspoons baking powder; 320 g (11¼ oz/2½ cups) self-raising flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

Who doesn’t love a roly poly cake? Filled with cream, jam and berries, this one’s made extra special with a few adjustments and some spice for added colour and flair. Adored by little ones and big ones alike.

Ingredients

For the Cake

120 g (4¼ oz) vegan butter, plus extra for greasing
160 g (

Method

Preheat the oven to 180°C 350°F/gas 4). Line a large baking tray (pan) with baking parchment.

To make the cake, cream the butter and sugar together in a large bowl until soft and fluffy.

In another bowl, whisk the aquafaba until it is white, fluffy and soft peaks have f

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Roly Poly Cake

Ingredients

For the Cake

Method

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