Swiss roll cake pops

Swiss roll cake pops

Based on 14 ratings
"I always make these for my daughter on her birthday, as well as a large batch for her kindergarden. Kids fall in love with them immediately."

Difficulty

Medium 👍

Preparation

50 min

Baking

10 min

Resting

25 min

Ingredients

2Servings
55½ g
raspberries (fresh or frozen)
tbsp
chia seeds
¼ tbsp
honey
tsp
vanilla seeds
eggs
tsp
salt
tbsp
coconut sugar
½ tbsp
wholemeal spelt flour
¼ tbsp
teff flour
dried rice syrup or xylitol (optional)
MetricImperial

Utensils

mixing bowl, strainer, cooking spoon, oven, rubber spatula, stand mixer or hand mixer with beaters, 2 mixing bowls, baking sheet, parchment paper, kitchen towel, chef's knife, paper straws, cutting board

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How-To Videos

how-to-strain

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How to measure

Nutrition per serving

Cal68
Fat2 g
Protein3 g
Carb8 g
  • Step 1/6

    Defrost frozen raspberries, if using. Deseed raspberries by pushing them through a sieve into a mixing bowl.
    • 55½ g raspberries (fresh or frozen)
    • mixing bowl
    • strainer

    Defrost frozen raspberries, if using. Deseed raspberries by pushing them through a sieve into a mixing bowl.

  • Step 2/6

    Add chia seeds, honey, and vanilla seeds to the berries and let rest for approx. 25 min., allowing the chia seeds to soak.
    • tbsp chia seeds
    • ¼ tbsp honey
    • tsp vanilla seeds
    • cooking spoon

    Add chia seeds, honey, and vanilla seeds to the berries and let rest for approx. 25 min., allowing the chia seeds to soak.

  • Step 3/6

    Preheat oven to 200°C/390°F, top-bottom heat. Sift the spelt and teff flours together; set aside. Separate the eggs and beat egg whites together with salt until stiff peaks form. Sift in coconut sugar and beat again until stiff. Alternate folding in the egg yolks and flour mixture by the spoonful.
    • eggs
    • tsp salt
    • tbsp coconut sugar
    • ½ tbsp wholemeal spelt flour
    • ¼ tbsp teff flour
    • oven
    • rubber spatula
    • stand mixer or hand mixer with beaters
    • 2 mixing bowls

    Preheat oven to 200°C/390°F, top-bottom heat. Sift the spelt and teff flours together; set aside. Separate the eggs and beat egg whites together with salt until stiff peaks form. Sift in coconut sugar and beat again until stiff. Alternate folding in the egg yolks and flour mixture by the spoonful.

  • Step 4/6

    Pour batter onto a parchment-lined baking sheet and smooth out to about 1.5 cm/0.5 inches high. Bake at 200°C/390°F for approx. 8 - 10 min., or until lightly browned.
    • baking sheet
    • parchment paper

    Pour batter onto a parchment-lined baking sheet and smooth out to about 1.5 cm/0.5 inches high. Bake at 200°C/390°F for approx. 8 - 10 min., or until lightly browned.

  • Step 5/6

    Take cake out of the oven and turn onto a clean kitchen towel. Remove parchment paper and, if necessary, turn cake so that the smooth side faces downwards. Coat cake with chia-raspberry jam. Use kitchen towel to roll up the cake tightly.
    • kitchen towel

    Take cake out of the oven and turn onto a clean kitchen towel. Remove parchment paper and, if necessary, turn cake so that the smooth side faces downwards. Coat cake with chia-raspberry jam. Use kitchen towel to roll up the cake tightly.

  • Step 6/6

    Cut off rough ends of the cake roll. Insert paper drinking straws every 2 cm/0.75 inch, then slice the roll into individual cake pops. Coat with dried rice syrup to taste.
    • dried rice syrup or xylitol (optional)
    • chef's knife
    • paper straws
    • cutting board

    Cut off rough ends of the cake roll. Insert paper drinking straws every 2 cm/0.75 inch, then slice the roll into individual cake pops. Coat with dried rice syrup to taste.

  • Enjoy your meal!

    Swiss roll cake pops

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