Pepitas Swiss Roll : moist and tender dessert, with surprising ingredients.
This one, Pepitas Swiss Roll is easily done, gluten free, so light in texture, made with finely grounded pepitas / pumpkin seeds that are used as replacement for flour.
It makes the dessert moist and tender and very refreshing. Whenever I serve this roll, everybody expects to taste savoury spinach and cream cheese flavours and all are very surprised, in positive way, to hear which ingredients I used and how nicely they create so tasty dessert.
Since the colour is pale green, this festive Swiss Roll could be used to celebrate St. Patrick’s but for more intense colour you may add a drop of green food colour.
Also, this cake is so light and refreshing that it could easily replace ice cream dessert during hot summer days since it is so well kept in the fridge and is so tasteful and unusual to serve, specially to gluten free people around us.
Pepitas Swiss Roll
- 6 eggs, separated
- 6 Tbsp sugar
- 1 Tbsp vanilla extract
- 1 tsp lemon zest
- 1 cup finely ground pepitas
- 1 cup sour cream, rich
- 1 drop of green food color, optional
- pinch of salt
Preheat the oven to 180 C / 356 F.
Prepare sheet pan dish ( 12 x 16 inches ) and cover it with baking paper.
Spray baking paper with vegetable oil and leave the pan aside.
In medium sized bowl, whip egg whites and pinch of salt until firm.
Slowly add sugar, egg yolks, vanilla extract, lemon zest and ground pepitas and combine gently, using spatula.
Pour batter into prepared pan, even it and bake for nine minutes.
Take the pan out from the oven and immediately form a roll cake.
Let it cool completely.
Unroll cold sponge carefully and fill with sour cream.
Roll up again and leave in the fridge for few hours before serving. Overnight is the best.