I'd like to bake a cake in the next week--kind of a jellyroll layered w/ preserves, stabilized whipped cream and fruit before finally being iced (hopefully I can find marscapone nearby. If not, I may just sub out a very mild buttercream...or a mild cream cheese icing, but it doesn't seem as light.) The is that I've been a vegetarian for 34 yrs and I'm just not comfortable using gelatin in recipes (the stabilized whipped cream calls for it)...and...I can't go with agar since I've an anaphalactic iodine allergy (another allergy is to tofu.) The only two things i can think of that might work (if I could find them) might be carrageenan or tapioca powder (I also don't know what the rate of conversion might be. The recipe calls for 2 t of powdered gelatin.)
I'm open to any and all suggestions, incl. other recipes that might serve the same purpose. Would a chantilly hold together well enough btwn cake layers? Is there such a thing as an mousse w/o agar agar or gelatin?
Thanks so much!