Method:
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Grease and line a swiss roll tin with parchment paper and preheat the over to 180c fan
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Add the aquafaba and cream of tartar to a clean bowl and whisk with an electric beater until you have stiff peaks
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Meanwhile, combine all the dry ingredients together in a large mixing bowl, add in the M!LK and oil. Mix together until you have a very stiff mixture
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Add in the aquafaba and cream of tartar mixture one spoon at a time, folding in without knocking out too much air. Do this until all your aquafaba is incorporated and you have a smooth batter
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Pour the batter into your tin and place in the oven for 12-15 mins until it springs back when you press it gently. Leave to cool for 2 mins
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Get a piece of parchment paper, larger than the size of your swiss roll, and cover it with caster sugar. Tip out your still warm sponge onto the paper and pop the tin on top and leave to cool completely. Placing the tin on top stops the sponge drying out and makes it easier to roll.
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For the filling: whip up the cream and icing sugar until you have stiff peaks using an electric whisk.
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For the ganache: heat the cream until steaming and slightly bubbling at the edge but not boiling. Add in the chopped chocolate, leave to sit for 1min. Stir to combine until you have a glossy ganache to cover the outside of your swiss roll.
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Once your sponge is cool, spread over the whipped cream and roll your sponge using the parchment paper to help you roll it up.
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Decorate with your glossy ganache and a dusting of icing sugar.
