Saturday, 31 August 2013

Chocolate Sponge Roll (Paleo)

Tomorrow is Father's Day here in Australia.  Happy Father's Day, Dad!  xx
I thought I'd try my Jam Sponge Roll with a chocolate twist for this special occasion.  Chocolate isn't allowed on SCD, but it is allowed for people on Paleo.  Anyway, you'd never guess this is gluten and grain free!  Enjoy. xx

Chocolate Sponge Roll

Prep time: 20 mins
Cook time: 15 mins

Ingredients:
6 eggs, separated 
1/2 cup honey
1/3 cup coconut flour 
1/4 cup cacao powder
1/2 teaspoon baking soda


For filling:
1 can coconut cream (chilled in fridge overnight) 
1/2 cup jam or 1/4 cup coulis  (See my easy jam recipe here.)

Instructions:
  • Heat oven to 170 degrees Celsius (338F)
  • Line a 24 x 30cm (base measurement) Swiss roll pan with baking paper.
  • Beat egg whites with electric beaters until they form soft peaks.
  • In a separate bowl, beat egg yolks and honey until pale yellow. (1-2 mins)
  • Add coconut flour, cacao powder and baking soda to yolks & honey and beat until well combined.
  • Using a metal spoon, mix 1/3 of the egg white mixture into the egg & flour mixture.
  • Gently fold in the remaining egg whites.
  • Spread into lined pan and bake for 15 mins.
  • When cake comes out of the oven, lift it from the pan using the baking paper.
  • Leaving the cake on the paper, start from the short end and roll the cake into a log. 
  • Place in fridge to cool with seam side down.
  • While cake is cooling, use electric beaters to beat the coconut cream that has separated to the top of the can. (About 1 cup)
  • Fold the jam through the whipped coconut cream.
  • After cake has cooled, unroll and spread the coconut cream & jam over the top of the cake.  
  • Using the paper as a guide, re-roll again from the short side.
  • Sprinkle top with coconut flour if you like.
  • Serve straight away, or store in the fridge.  Tastes great the  next day if you have any leftovers!
Notes:
  • I've tried this with blueberry jam and it is fabulous, BUT the blueberries turn the coconut cream an unattractive colour if you keep it until the next day.  If using blueberry jam, eat straight away! :)
  • This cake also works with just jam and no coconut cream.
  • If you're in a hurry, you can cool your cake in the freezer, but don't leave it there too long.  
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12 comments:

  1. I really love that you use coconut flour instead of almond flour. I'm trying to limit the amount of almond flour I use so these recipes are very welcome! Your cake looks incredible!

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    1. Hi Sunflower, (gorgeous name; my daughters are Daisy & Jasmine :)
      I've sort of come back to coconut flour. I started using it when I first went grain free, but didn't understand how much liquid you have to use. I find it easier on the tummy than the almond flour.
      Hope you enjoy it! xx

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  2. This sounds great, Deb! I look forward to trying it :)

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  3. Would almond flour work in the place of coconut flour?

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    Replies
    1. Hi Tiffany. No , you can't sub the coconut flour with almond flour. Sorry! Xx

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  4. I have got to try this!! Wow, it looks great! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Its live now!

    Cindy from vegetarianmamma.com

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  5. Hi ive just made this mixture was really runny is this normal (sorry if this has posted three times my internet is being a pain)

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    Replies
    1. Yes, it is a runny mixture before it's cooked. Hope it turned out fabulously for you, Kate. You can post a pic on Instagram and tag me if you like. :)

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  6. Can you sub maple syrup for honey?

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    Replies
    1. I haven't tried it, but I think it would work. 😀

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  7. Just made this and used maple syrup instead of the honey as better for my tum. The result is fabulous so pleased I found this receipe

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    Replies
    1. Fabulous! Thanks for stopping back and letting me know. Xx

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