So, I have a few things to mention in this post. The first is that I want to give a big shout out to a few people in the Canberra Community who did me a huge service. On Wednesday I was involved in a car accident. It ended up not being too serious for me in terms of hurt done, and whatnot. But it was still a huge shock. I was rear-ended at some traffic lights, when I was coming home with my newly serviced bike on the back of the car too, and shunted forward into another car. I was in shock at the time and very shaken up, but a woman who had stopped after seeing the mess came straight over to help me. I didn’t end up getting her name, but she was kind and professional – and knowing first aid she was really able to help me relax and make sure I was all right until the emergency services got there. I have to say a huge kudos to the emergency services as well. The police came and ripped through the crash report, the paramedics were fantastic, and when I went to hospital everyone there was so good to me despite how inundated the hospital was with patients requiring urgent care that night. So a huge thank you to all the people involved who helped me through. We’re now waiting to see if the car is going to be written off – due to the sheer damage done to it, and whether I can claim insurance on my bike.
But before all that mess I had the chance to whip up a delicious swiss roll recipe from the gorgeous cookbook: My Paleo Patisserie. I am very quickly falling in love with this cookbook, and not only because it is so allergy friendly and has so many recipes, but also because of the step by step photographs for some of the more complex recipes. This swiss roll recipe also has step by step photographs, which can be very handy for people like me who like to see how it’s done first. Now, I also made this using hazelnut meal as I didn’t have enough almond meal. I would suggest that if your hazelnut meal isn’t very fine that you blend it and grind it up a bit first, as doing that really helps the batter fluff up and also makes the sponge a lot lighter. I will also say that if you can’t use ghee or shortening, I have used nuttelex in this recipe and it worked out really well too. So feel free to experiment! Also if you don’t use maple sugar be aware that the sponge might not be as sweet.
But I will mention that this cake can be quite time consuming, especially if you do want to make sure that all the ingredients and fillers are paleo and allergy friendly. You will either need to outsource some paleo jam and dairy free whipped creams, or will need to make them. I stuck to a coconut whipped cream recipe from the cookbook but I know a lot of people use some sort of cashew cream filler. I have never had a chance to test it so I didn’t want to post it here. I have, however, put the recipes for some of the recommended fillers from the cookbook in this post as well, especially as I know that a lot of people – like me, don’t have easy access to a lot of allergy friendly grocery stores. But although this cake can be quite a lengthy process the results are lovely, and it means it’s an allergy friendly treat for all! You can also use this some sponge cake recipe for sponge cakes like Opera Cakes, which require thin layers of sponge that are then stacked, etc. You can also use the filler recipes for other things as well, so hopefully these will all work out well for everyone and come in handy! But I thought, given that it is my birthday today it’s quite fitting to have an extravagant project to work on!
Adapted from My Paleo Patisserie’s
Joconde Cake and Raspberry-Glazed Vanilla Cake Roll
Serves: 6-8, Prep: You might need a couple of days for the various parts, plus at least 2hrs cooling time for the cake, Cook: 6-8 mins for the cake, allow up to 30 mins for the Jam, etc.
- 2 tbsp palm shortening or ghee
- 1 cup + 2 tbsp/115g almond meal or hazelnut meal, ensure it’s finely ground
- 1/4 cup/30g arrowroot flour
- 1/2 cup + 1tbsp/115g maple sugar (or coconut sugar, etc)
- 3 large egg whites, at room temp
- 3 large eggs
- 1/8 tsp cream of tartar
- A couple of extra tbsp of maple sugar, ground.
- 680g blackberries or raspberries
- 1/3 cup/80ml water or red wine
- 2/3 cup/160ml maple syrup or honey, or more to taste.
- 1 tbsp lemon juice
* Yields about 240ml jam
- Cold coconut cream from 1 x 400ml can full-fat coconut milk
- 1-2 tbsp maple syrup
- 1/2 tsp vanilla extract
* Yields about 3/4 – 1 cup/180ml – 240ml cream
- A sterilised, 1-cup capacity jar for the jam.
- A chilled metal bowl for whipping the coconut cream.
- A swiss roll pan.
- Prepare the jam filling ahead of time.
- Place the berries and water/wine in a small saucepan over medium heat. Cook, covered, for a few minutes or until the berries start to release some of their juices.
- Mash them with a fork.
- Add the maple syrup and lemon juice and bring to a boil over medium high hear. Cook till the mixture starts to thicken, stirring often towards the end of cooking. You should know it’s pretty much done when you drag your spoon across the bottom of the pan and it takes a few seconds for the jam to fill in the space.
- Remove from the heat and pour into a sterilised, 1 cup capacity jar. Allow to cool before covering and placing in the fridge. Let it chill for several hours before using.
- Now, for the cream.To make whipped coconut cream you need to place a can of full-fat coconut milk in the fridge for up to 48hrs, then scoop out the nice thick cream and leave behind as much of the water as possible. Although reserve the water in-case the cream needs lightening. Pop the cream into a chilled metal bowl, and whisk for 1-3 mins on high until thick and voluminous. Decrease the speed and add the maple syrup and vanilla.
- Increase he speed to high again and beat until thick, fluffy and combined. If you’re noticing it’s not increasing in volume the author advises to add minuscule amounts of the reserved coconut water about 1 tsp at a time, but add it slowly and sparingly.
- Refrigerate until ready to use.
- Pre-heat the oven to 200C (fan-forced), and grease and line a Swiss Roll pan. A swiss roll pan is quite large, measuring up to about 23 x 33cm.
- Melt the shortening/ghee and set aside to cool.
- Blend the maple sugar until quite fine, as you need it to be quite powdery to get the best results for this cake. Remove 3 tbsp of the ground sugar and set aside.
- In another bowl sift together the flours, and the remaining sugar, and then gently tip them over the eggs. Beat the whole lot together on medium speed for about 3 mins, or until well combined and the mixture has increased in volume.
- In a clean bowl whip the egg whites until frothy, then add in the cream of tartar and keep beating until soft peaks form. Add in the reserved maple sugar in a thin stream and mix until stiff peaks form and the sugar has dissolved.
- Gently fold a third of the egg white mixture into the flour and egg mix, and then repeat with the remaining two thirds.
- Fold in the cool shortening or ghee, and transfer the mixture to the pan. Be gentle as you spread it evenly.
- Bake for 6-8 mins, or until the cake is golden and the top springs back when gently pressed. You should be able to insert a skewer into the centre and have nothing but a few crumbs come out. If it’s still liquid you’ll need to cook it for longer.
- But while the cake is cooking you’ll need to prepare a non-fluffy tea towel for rolling the cake. Grind up a few more tbsp of maple sugar until powdery, then sprinkle the powder across the tea towel evenly.
- As soon as the cake is cooked remove it from the oven and loosen the edges with a sharp knife. Turn it straight out onto the tea towel, then rotate it so a shorter end of the cake is facing you. You can trim the edges if need be, otherwise using the sharp knife score a horizontal line across the short end of the cake about a centimeter or so in. Then using the tea towel, gently roll the sponge up – supporting the base as you go to help avoid it cracking.
- Once rolled sit the cake on the seam to help keep it shut, and let it cool for at least two hours before filling.
- Once ready to assemble, and the cake is completely cold, carefully unroll it towards you. Spread the jam, leaving about a 1/2 inch border around the edges of the cake. Then gently spread the coconut cream,on top of the jam, leaving that same 1/2 inch border.
- Re-roll the cake, using the tea towel to help guide you. Then place the swiss roll on a plate with the seam side down, cover it and refrigerate it for a little while to let it set before serving.
- This cake is best eaten on the day it’s made, but can be stored, covered, in the fridge for up to two days.