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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
  • 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
  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.