St. Patrick’s Swiss roll is celebrating crowd – pleasing, sweet, green, moist, tender and rich cake that goes well with a pint or two.
This is a very light Swiss roll, easily done. Pumpkin seeds are a replacement for flour and that is why the roll is moist and refreshing one. If you do it without a drop of green food color it is still green but lightly colored, not that intense like the one on the photo. If you make it in the summer, keep it in the fridge and this way it makes an excellent substitute for any ice cream.
Few weeks ago, half of the roll was left after the weekend and I decided to put it in a freezer to see if it tastes good when taken out. The girls at work new what I have done, all tried a slice and agreed that the taste and flavor did not change a bit.
St. Patrick's Swiss Roll
- 6 eggs, separated
- 6 Tbsp sugar
- 1 Tbsp vanilla extract
- 1 tsp lemon zest
- 1 cup ground pumpkin seeds
- 1 cup sour cream, rich
- 1 drop of green food color, optional
Preheat oven to 175 C / 350 F.
In a bowl, whip egg whites until firm.
Add sugar and egg yolks, little by little.
Add pumpkin seeds and fold carefully with spoon.
Pour batter into a 12 x 12 inch sheet /jelly-roll pan covered with baking paper.
Bake for approx 10 minutes.
Take it out of the oven and roll instantly to make a roll cake.
Let it cool.
Unroll cold sponge cake and fill with sour cream. Roll up again and leave at fridge overnight.