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Whole Grain Spice Cake Roll With Vanilla Cream Filling

Posted Nov 25 2012 9:55pm
I hope you all had a wonderful Thanksgiving. I know I did. The week left me incredibly busy but it was so totally worth it. I had a great time with family over the extended weekend. Lots of food, fun, and relaxation. And awesome food! I filled up on Gardein stuffed roast, sweet potatoes, Brussel sprouts, and other veggies and washed it all down with seasonal fall Woodchuck!
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I mentioned last week sharing the recipe for my Thanksgiving dessert with you. I had intended to do this prior to leaving for Midland on Wednesday, but things got away from me. So I'm sharing it with you today instead.

When Hodgson Mill emailed me a few months ago about their Build A Better Pizza competition , they mentioned to me another contest they would be having soon. I started thinking about what I would be making for my Have A Grain Holiday entry very soon after. I wanted to make something that had whole grains but was also a dessert. In the beginning, I was leaning toward a breakfast item. In the end, that seemed too easy. Ultimately, I decided to make a cake roll using seasonal spices and whole wheat pastry flour.

This picture to the left is of my second attempt. I made a smaller version initially, experimenting with using 100% whole wheat flour as opposed to a mix of both whole wheat and all-purpose. While I thought the flavor was better in the 100% whole wheat version, the texture was a lot less desirable. You can see an image from the first batch at the bottom of this post.

I was really impressed with this dessert; it's extremely tasty but isn't so rich that you can't enjoy a slice or two. It's also very easy to make. You may be intimidated by rolling up a sheet of hot sponge cake, but it isn't as hard as it seems. Here's a nice how-two video.
INGREDIENTS
For the cake1 cup whole wheat pastry flour
1 cup all-purpose flour
1 1/2 cups powdered sugar
1/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon salt
2 teaspoons vanilla
12 ounces vanilla soy yogurt

For the filling1/2 cup vegan butter
1/2 cup vegetable shortening
2 teaspoons vanilla
1 1/2 cups powdered sugar

Powdered sugar and/or cinnamon for garnish

DIRECTIONS
To make the cake, combine your dry ingredients well. Add the yogurt and vanilla and mix thoroughly. Line a deep cookie sheet or a rectangular cake pan with parchment paper or wax paper. Traditionally, wax paper is recommended, but I'm not fond of the way it makes the house smell while its baking. It gives the exterior of the cake a smoother appearance, but I prefer the parchment.

Smooth the cake into a rectangular shape. It may not reach the edge of your pan, but that's okay. Just flatten the dough into a rectangular shape using a spoon or silicone spatula. 

Bake in a 375 degree oven for 20 minutes or until a toothpick inserted into the cake comes out clean.

Let cool for a few moments before trimming off the uneven edges and rolling into a swirl like in the video above. You can also just roll it using the parchment paper instead of transferring it to a towel. I don't bother with the towel step. When done, let the roll cool completely before filling.

Finish by dusting with powdered sugar and/or cinnamon. Slice and serve!

And don't forget, Hodgson Mill has a $1 off printable coupon on their website right now that you can use toward flour until the end of December! You can also enter to win 1 of 50 gift packs worth $85 full of Hodgson Mill goodies by filling out this form . Enjoy!
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