Easy Chocolate Swiss Roll (Print Version)

# Ingredients:

→ Cake

01 - Oat flour
02 - Cassava flour
03 - Aquafaba
04 - Sugar

→ Buttercream

05 - Freeze dried strawberries
06 - Coconut cream

→ Ganache

07 - Coconut cream

# Instructions:

01 - Properly line your jelly roll pan with parchment paper and grease both the pan and the paper to prevent sticking.
02 - Whisk oat flour, cassava flour, and other dry ingredients thoroughly to ensure no pockets remain and even leavening is achieved.
03 - Beat aquafaba and sugar until light and foamy, mimicking the texture needed for a fluffy sponge.
04 - Gently fold wet and dry mixtures with a spatula to preserve aeration, preventing toughness in the cake.
05 - Bake in a preheated oven until the sponge is firm to the touch but springy. Avoid overbaking.
06 - Dust the warm cake with cocoa powder, roll gently using a clean kitchen towel, and allow it to cool fully in its rolled shape.
07 - Blend freeze dried strawberries into a fine powder, then mix with coconut cream to achieve a smooth consistency.
08 - Unroll the cooled sponge, spread buttercream evenly across the surface, and re-roll carefully for a clean spiral.
09 - Warm the coconut cream, mix with chocolate until smooth, and pour over the rolled cake for a shiny ganache finish.

# Notes:

01 - Rolling the cake while warm is crucial to prevent cracks in the delicate sponge.
02 - Freeze dried strawberries provide concentrated flavor without adding moisture to the buttercream.

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