.JPG)
Vegan cream-filled Swiss roll slices coated with chocolate. My vegan homage to the Spanish treat Phoskitos.
Hola!
Today I bring you my vegan
version of a classic processed baked good for kids in Spain, called Phoskitos. They
are vegan cream-filled Swiss roll slices coated with chocolate. A real treat!
I have never been a fan of industrial bakery, but this recipe was calling me like a siren. I had tried to make the yule log recipe work for a year now, and I had unfinished business with it. I tried the aquafaba sponge and it broke to pieces. I tried with oat flour to make it healthier, but it crumbled apart. I tried a similar version to my coca de yogur, but it also broke. In the end, I took a little bit of each and made my recipe work. It did crack, but it was manageable. And even if it breaks a bit, it’s covered with chocolate, so the mess is hidden. What matters is creating those sponge, cream and chocolate layers.
PLANT POWER, MAKE-UP!
I suppose that the original recipe has eggs in the
sponge cake, and the cream is made of cow’s milk. I swapped eggs for linseed
eggs and bicarbonate of soda. I whipped some shop-bought vegan whippable cream
and I am not looking back at the times when I had to put a coconut milk can in
the fridge overnight, hope for the fat to separate, be disappointed it didn’t,
ruining the whole thing, etc. There are a couple of brands that do vegan double
cream to whip and you can find them in the chiller section of the supermarkets,
and these work like a charm.
The original rolls are ambient stable, but because
we’ll be using fresh vegan cream, and to avoid the chocolate melting if it’s
hot, we will keep them in the fridge.
PHOSKITOS VEGANO (CHOCOLATE-COATED SWISS ROLL SLICES)
.JPG)
INGREDIENTS
Sponge cake
1 tbsp. linseed + 3 tbsp. water
1/2 tbsp. apple cider vinegar
3/4 cup soya milk
2 tbsp. vanilla soya yogurt
1/4 cup sunflower oil
1/2 cup caster sugar
1 + 1/4 cup white flour
3 tbsp. cornstarch
2 tsp. baking powder
1/2 tsp. bicarbonate of soda
Filling
250g vegan whipping cream
2-3 tbsp. icing sugar
1 tsp. vanilla essence
Chocolate coating
400g cooking dark chocolate
1 tbsp. coconut oil
+ whipped cream from the filling
INSTRUCTIONS
- Mix the ground linseed with the water and set aside for 5 minutes. Mix the vinegar with the soya milk, and let it curdle for 10 minutes. Mix in all the sponge ingredients, liquids first. Pour into a lined rectangular baking tin (the Swiss roll one I used is 25x35 cm), and bake in a preheated oven at 170°C for 12-15 minutes. Let it cool down for 5 minutes.
- Flip the cake over a clean tea towel dusted with sugar (to avoid sticking), peel off the baking paper and roll the sponge from the longer side with the towel in between layers. Let cool down in the fridge for at least 1 hour.
- Whip the vegan cream, add the icing sugar and vanilla essence little by little, then whisk faster until you get stiff peaks. Keep in the fridge until use. Unroll the sponge carefully and spread the whipped cream, leaving the long edges clear, keeping 1/4 cup of the whipped cream for later. Roll the sponge tightly, wrap it up with the baking paper like a burrito, and keep in the freezer for 15 minutes.
- For the chocolate coating, melt the chocolate with the coconut oil and add the 1/4 cup whipped cream. I recommend the Baine Marie method because it makes it runnier and smoother than the microwave. Put in a jug and let it cool down slightly.
- Using a bread knife, slice and discard the edges of the sponge log, then slice the roll into 10-12 pieces. Dip only the bottom of each in the chocolate and put them on a lined tray, chocolate up. Keep in the freezer for 20 minutes.
- Put the slices chocolate side down on a cooling rack with a tray underneath to collect the losses, and pour the chocolate (reheat if needed) on top. Use a spatula to spread it to all sides.
Bon profit!