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Perfecting the Paleo Pumpkin Roll

December 11, 2012

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The Bay Area Homebirth Collective had their annual Winter Gathering last Sunday which allowed me a second attempt at a Paleo Pumpkin Roll. I’m happy with the cake roll: nice texture for rolling, easy to make, tasted good. The filling still needs tweaking though. For Sunday, I made a chestnut whipped cream filling from organic heavy cream and Chestnut creme. Chestnut creme is a French product that is usually found around the holidays. It is a chestnut puree with regular, old sugar. It is a nice compliment for the moment, but future Xmas events means I’ll have more opportunities to test out this recipe, especially with cashew cream.

The technique for the cake portion is from Rose Levy Beranbaum’s The Cake Bible. The ingredients substitutions are mine.

Pumpkin Roll Recipe: Cake

Ingredients:

1/4 cup plus 2 T. coconut sugar

6 large eggs, separated

1/3 c. plus 1 T. hazelnut flour (you can use almond flour, too)

1/2 c. pumpkin

3/4 t. cream of tartar

Preheat your oven to 350 degrees. Prepare a 17 x 12 inch jelly roll pan by lining it with parchment paper, then spraying the paper with a spray cooking oil.

Beat 1/4 cup coconut sugar with the egg yolks until light in color, around 5 minutes. Add the pumpkin and 1/3 c. hazelnut flour. Beat until just combined.

In a different bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat a little longer until soft peaks form. Gradually beat in the 2 T. of coconut sugar until stiff peaks form.

With a rubber spatula, gently fold in the egg whites into the egg yolk mixture.

Pour the batter into the prepared pan and smooth out until it is even. Bake for 16 minutes.

This next part is important to be able to roll the cake well: Wet a clean dish towel and wring it out well. Remove the cake from the oven and let it cool in the pan. Dust with 1 T. hazelnut flour and immediately cover with the wet towel. Let cool at least 30 min.

Make the filling while you wait for the cake to cool.

Filling:

1 c. heavy cream

1/4c. chestnut creme (optional) Instead you could sweeten the whipped cream with 2 T. maple syrup

Beat the whipped cream with a balloon whisk until it forms stiff peaks. Stir in the chestnut creme.

Once the cake is cooled, slip it out of the pan onto a flat surface. Spread the whipped cream evenly over the cake, leaving a 1/2 inch border along the edges. Gently roll the cake, removing the parchment paper as you go.

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2 Comments leave one →
  1. julia permalink
    December 14, 2014 6:10 pm

    I dont see where to add the flour or pumpkin.

    • December 14, 2014 7:17 pm

      So sorry about that, I added above where to add the pumpkin and hazelnut flour. There is no grain flours (it’s paleo,) Let me know how yours turns out!!

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