Golden Butter Rolled Sheet Cake with Strawberry Crème Filling

• 1 box YesYouCan Essential Golden Butter Cake Mix
• 160 milliliters water
• 60 grams margarine (dairy free), softened
• 2 large eggs (or YesYouCan Vegan Egg Replacer)
• 2 tablespoons icing sugar, for dusting the tea towel
• 200 grams fresh strawberries, hulled and chopped
• 2 tablespoons caster sugar, for the puree
• 300 milliliters dairy free whipping cream, cold
• 30 grams icing sugar, for the filling
• 0.5 teaspoons vanilla extract
• 1 tablespoons icing sugar, for dusting the finished cake

Directions:

1. Preheat oven to 160C (fan forced) / 180C (conventional) / gas mark 4. Line a 33 x 23 cm swiss roll tin with baking paper, letting it hang over the edges.
2. Add 2 large eggs (or YesYouCan Vegan Egg Replacer), 60 grams margarine (dairy free), softened and 160 mL water to a mixing bowl, then add 1 box YesYouCan Golden Butter Cake Mix. Using an electric mixer, mix on slow speed for 1 minute. Scrape down the sides of the bowl, then mix on medium speed for 1 minute.
3. Pour the batter evenly into the prepared tin, spreading to the edges in a thin, even layer. Bake for approximately 12 to 15 minutes, until golden and springs back when gently pressed. Ovens vary, so use this as a guide.
4. Dust a clean tea towel with 2 tablespoons icing sugar, for dusting the tea towel. Turn the warm cake out onto the towel, peel off the baking paper, and roll the cake up in the towel from the short end. Leave to cool completely rolled up, about 60 minutes.
5. Simmer 200 grams fresh strawberries, hulled and chopped and 2 tablespoons caster sugar, for the puree in a small saucepan over low heat for 8 to 10 minutes, mashing as they soften, until reduced to a thick, jammy puree. Pass through a sieve for a smoother finish if desired, then cool completely in the fridge.
6. Whip 300 mL dairy free whipping cream, cold, 30 grams icing sugar, for the filling and 0.5 teaspoons vanilla extract together until soft peaks form. Fold in the cooled strawberry puree until evenly combined and pale pink throughout.
7. Gently unroll the cooled cake. Spread the strawberry cream evenly over the surface, leaving a small border at the far edge.
8. Carefully re-roll the cake from the short end, using the towel to help guide it. Wrap in cling film and chill for at least 60 minutes to set.
9. Trim the ends for a clean finish, dust with 1 tablespoons icing sugar, for dusting the finished cake, and slice to serve.

Notes: Use YesYouCan Vegan Egg Replacer in place of eggs if needed. The strawberry puree must be fully cooled before folding into the cream, otherwise the cream will lose its whip. For a firmer set and deeper colour, reduce the puree a little longer over low heat. The sponge bakes thin and quickly since it's spread across a swiss roll tin rather than a round cake tin, so watch it closely near the end of baking. Roll the cake while still warm, this is what allows it to hold its shape without cracking once filled.