Swiss roll cake pops

Swiss roll cake pops

13 ratings

Veronika Pachala, Carrots for Claire

www.carrotsforclaire.com

„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 👍
50
min.
Preparation
10
min.
Baking
25
min.
Resting

Ingredients

Servings:-9+
250 g
raspberries (fresh or frozen)
1½ tbsp
chia seeds
1 tbsp
honey
1 pinch
vanilla seeds
3
eggs
1 pinch
salt
3 tbsp
coconut sugar
2 tbsp
wholemeal spelt flour
1 tbsp
teff flour
dried rice syrup or xylitol (optional)
Metric
Imperial
  • 250 g raspberries (fresh or frozen)
  • 1½ tbsp chia seeds
  • 1 tbsp honey
  • 1 pinch vanilla seeds
  • 3  eggs
  • 1 pinch salt
  • 3 tbsp coconut sugar
  • 2 tbsp wholemeal spelt flour
  • 1 tbsp teff flour
  • dried rice syrup or xylitol (optional)

Utensils

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

Enjoy with

Blueberry and apple lemonade
The perfect pairing for a healthy and delicious afternoon snack for young and old alike.

Nutrition per serving

Cal
68
Protein
3g
Fat
2g
Carb
8g

Step 1/6

Defrost frozen raspberries, if using. Deseed raspberries by pushing them through a sieve into a mixing bowl.
  • 250 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
  • 1 tbsp honey
  • 1 pinch 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.
  • 3 eggs
  • 1 pinch salt
  • 3 tbsp coconut sugar
  • 2 tbsp wholemeal spelt flour
  • 1 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.