INGREDIENTS
- 400g can Co-op chickpeas, water only
- 150g Fairtrade caster sugar, plus 1 tbsp for dusting
- 1 tsp cream of tartar
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- 200g Co-op self raising flour
FOR THE FROSTING:
- 150g dairy free spread, plus extra for greasing
- 350g Fairtrade icing sugar
- 1 tsp vanilla extract
- TO DECORATE:
- 50g dairy free vegan white chocolate
METHOD
- Preheat the oven to 190°C/fan 170°C/Gas 5
- Tip the spread into a bowl, sift in the icing sugar and beat until smooth and fluffy
- Stir in the vanilla, cover and chill
- Grease, then line a 23cm x 33cm Swiss roll tin with an overhang of about 3cm
- Use an electric hand whisk to beat the chick pea water for 5 mins, until foamy (save the chickpeas for another day)
- Gradually add the sugar, whisking until it’s dissolved after each addition
- Add the cream of tartar and spices, then whisk for 5 mins more until thick and glossy. Fold in the flour with a large spoon, then scrape into the tin
- Smooth the surface and bake for 15 mins, until light golden and just firm to the touch
- Lay a piece of greaseproof paper on your work surface and dust with the extra caster sugar
- Turn the cooked sponge out onto the sugared paper and roll up from the longest edge, using the paper to help you
- Leave the sponge to cool, still rolled up
- Meanwhile, for the decoration, line a tray with greaseproof paper
- Melt the white chocolate in a heatproof bowl over a pan of simmering water, then spoon into a small piping bag
- Pipe snowflakes onto the greaseproof paper, then transfer to the fridge to set
- Once the sponge has cooled, unroll carefully
- Spread a third of the frosting over the surface, leaving a 1cm border, then use the paper to roll it back up
- Cut one end of the roll off at an angle and use a little frosting to attach it to the middle of the roll, for a branch
- Spread the remaining frosting over the cake and decorate with the chocolate snowflakes to serve
