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Tuesday, May 7, 2013

Almond Chiffon Roll Cake w/ Sweet Potato Cream (Gluten-free)


I'm not sure what is going on with the weather out here in Los Angeles.  It's abnormally hot one day and raining the next! Despite the strange weather, I was able to come up with this recipe, desperate to use up my sweet potatoes from this previous post.   It's a traditional roll cake with some tweaks.  Instead of whip cream, I used pureed sweet potato to make a "cream".  This would be a perfectly healthy way to frost cupcakes, spread on bread, or even to eat just as it is :)

For the cake portion, I used almond flour to make it gluten-free.  I was worried that almond flour wouldn't be able to pull off that light and fluffy consistency of a chiffon cake, but it came out great!

sweet potato "cream" : I actually miscalculated and made it too liquidy but it was still good!
This cake was surprisingly easy and quick to make so I urge you to give it a try if you're looking for a relatively healthy dessert!  The recipe itself I left very loose so that there is lots of room to play with it if you'd like :)






 {Almond Chiffon Cake}

Ingredients:

3/4cup Almond Flour
4-5tbsp potato starch
3 eggs (separated into yolk and whites)
3-4tbsp brown cane sugar (or any sugar alternative)
4tbsp any oil (or coconut oil, or applesauce)
4tbsp water
1tsp vanilla extract
dash of salt

Directions:
Preheat oven to 350F

1.  Whip egg whites with a tablespoon of sugar into a stiff meringue and leave in fridge.
2.  Whip egg yolks with the rest of sugar until it turns thick and pale.  Add the oil, water, vanilla and salt and mix until incorporated.
3. Sift together the flour and potato starch and mix into the egg yolk batter until incorporated.
4. Take about 1/3of the egg whites and mix into the yolk batter.  Pour the batter into the rest of the egg whites and gently fold, trying to keep the air in the batter.
5.  Pour into a lined square pan approx 10in x 10in.  Tap against the table to get some air bubbles out of the batter.
6.  Bake for about 10-15min or until toothpick comes out clean.

{Sweet Potato "cream"}

Ingredients:

1large sweet potato
1/2cup milk (or soy milk)
3-5tbsp honey (or any sugar alternative)
1tsp vanilla extract

Directions:

1. Boil peeled and sliced potato pieces until soft.
2.  Throw all ingredients into a food processor and puree until smooth.  Add milk to adjust consistency
3.  And that's it!

{Assembly}

1.  When the cake is cool, spread the cream on top.
2.  If you would like to add fruit or whatever else you'd like (cinnamon or nuts etc) to the cake, do so now.
3.  Carefully roll away from you using the parchment so that the edges are on the bottom.
4.  Let it sit in the fridge for awhile so that the shape can stabilize.












2 comments:

  1. It is lactose free too! Amazing!

    ReplyDelete
    Replies
    1. yes if you use an alternative milk for the sweet potato "cream" ;)

      Delete

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