Pumpkin Seed Swiss Roll

Pumpkin Seed Swiss Roll – unusual green gluten-free cake with sweet lemony flavor.

Pumpkin Seed Swiss Roll is one of the most unusual recipes I’ve tried lately. It is not often that you find a green cake, unless it is made with green tea. The recipe comes from my cousin, it was made by my aunt and I only took the picture.

When I first heard about it I expected it would have a strong aroma of pumpkin seed oil. But, luckily, that was not the case. The most prominent aroma is that of lemon. In fact, if I didn’t know there was pumpkin seed in it, I would never guess.

Filling is even more surprising. When I tried it I thought it was some complicated cooked cream. But it turned out the sponge cake was spread with sour cream only. No butter, sugar or any other ingredients. Fascinating!

This cake is not very sweet. If you like it sweeter, add some sugar or sweetener to the cream.

I’m not a gluten-free expert, but I believe this recipe is very close to be gluten-free, since there is no flour in it at all. Check it for yourself, just to be safe.

Green Pumpkin Seed Swiss Roll will both surprise and thrill your guests when they find out that you served them a dessert loaded with healthy omega-3s, antioxidants, tryptophan, magnesium and zinc.

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Pumpkin Seed Swiss Roll

Cook Time

10 mins

 

Pumpkin Seed Swiss Roll - unusual green gluten-free cake with sweet lemony flavor.

Course: Dessert

Cuisine: American

Keyword: pumpkin seed swiss roll

Servings: 1 Swisss roll

Author: dieTTaste

Ingredients

• 6 eggs
• 6 Tbsp sugar
• 1 tsp vanilla extract
• zest of 1 lemon
• 100 g raw pumpkin seeds (pepitas) shelled and ground
• 1 cup sour cream, 25% fat

Instructions

1. In a large bowl, whip egg whites until stiff peaks form.
2. Add 6 tbsp sugar, one by one. Beat until smooth. Add vanilla extract and lemon zest.
3. Add 6 egg yolks, one by one. In the end, carefully fold in ground pumpkin seeds, stirring with a spoon (do not use mixer for this step).
4. Pour batter into a 12x12 inch (33x33 cm) sheet/jelly-roll pan covered with baking paper. Bake at 350 F (175 C) for about 10 minutes.
5. Take out of the oven and immediately roll cake (together with baking paper), beginning at the narrow end. Place the cake on a wire rack, seam-side down. Let cool.
6. Unroll cold sponge cake, peel away the backing paper from the sponge and spread the cake with sour cream. Roll up again, seam-side down, and put in a refrigerator for at least 2 hours. Serve lightly dusted with powdered sugar.