Today, we celebrated my son’s 5th birthday! I marvel, simply marvel, at how the years truly do fly by.
For the past several birthdays in this household, I have tried to make a healthier cake. My big issue is with the frosting. I do not want to make the typical frosting loaded with powdered sugar these days, so I have tried to come up with a sour cream based frosting. The problem, though, is that I would never make the frosting in advance and the frosting would just slide off the cake because it hadn’t firmed up.
This time, I decided not to put up with that nonsense and remembered a fabulous cake roll I had made years ago. Instead of the powdered sugar base filling, I did it with mascarpone and a little bit of honey. It was amazing!! This time, I came up with a filling based on what I had in my fridge and thankfully it turned out wonderfully!! Oh, and did I mention it’s a gluten-free cake as well? Not to mention pretty relatively low carb as well. My kids all loved it too!! Okay, enough raving here’s the recipe:
- ⅓ cup oat flour ( pretty sure you could successfully use sprouted oat flour as well, I'll try that next time!)
- ⅓ cup cocoa powder
- 3 Tbsp of arrowroot, or 2 Tbsp. cornstarch
- ½ tsp. baking soda
- ½ tsp. aluminum free baking powder
- ⅓ tsp. salt
- 4 large pastured eggs, separated
- ½ cup organic sugar, divided
- 1 - 8oz tub mascarpone, or 8 oz cream cheese
- ¼ cup butter, brought to room temperature
- ½ to 1 cup of sour cream
- 1 tsp. of vanilla extract
- 2-3 Tbsp. organic sugar or honey (if I'd had honey on hand I would have used that instead of sugar)
- Preheat oven to 350ºF.
- Line a 15 x 10 x 1-inch jelly roll pan with parchment or waxed paper. I actually used an 11 x 16 x 1-inch pan, which was a lot thinner and I preferred it this way. Butter and flour lined pan; tap out excess. I used arrowroot to flour mine, so it would be gluten-free.
- In a medium bowl, combine flour, cocoa powder, cornstarch or arrowroot, baking soda, baking powder, and salt. Mix well. In a separate bowl, using an electric mixer set on a medium speed, beat egg yolks and ¼ cup sugar until fluffy.
- In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add ¼ cup sugar, beating until stiff, but not dry, peaks form.
- Fold ⅓ beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter
inpan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.
- To Roll and Fill the Cake:
- Set out a clean tea towel. Turn cake out onto the towel; remove waxed/parchment paper. Trim the cake's edges if needed, I waited until I rolled it up then trimmed the excess.
- Starting with a long side, tightly roll up cake with towel. Transfer cake, seam-side down, to a wire rack to cool.
- Unroll cake; remove towel. Spread with the filling over cake to within ½ inch of edges. Re-roll cake; place seam-side down on a plate. You can dust the cake with confectioners' sugar before serving,
howeverI did not.
- To prepare the filling simply mix all filling ingredients in a mixer until whipped and incorporated. If not serving right away keep the cake refrigerated.
The next time I make this I hope to have made my own mascarpone cheese!! Can’t wait! Also I am contributing this post as a part of ‘Real Food Wednesdays‘ and ‘Fight Back Fridays‘
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