Chocolate-Pumpkin Swiss-Roll

Today's recipe is Chocolate-Pumpkin Roll cake which combines rich by themselves flavors but still, they work incredibly good together!

The roll comes out super soft and gentle and the pumpkin filling is creamy and delicate so they create a perfect combination of flavors and textures.


Hurry up, grab the recipe along with roll cake history ;)


The earliest published reference for a rolled cake spread with jelly was in the Northern Farmer, a journal published in Utica, New York, in December 1852. Called "To Make Jelly Cake", the recipe describes a modern "jelly roll" and reads: "Bake quick and while hot spread with jelly. Roll carefully, and wrap it in a cloth. When cold cut in slices for the table."


The terminology evolved in America for many years. From 1852 to 1877 such a dessert was called: Jelly Cake (1852), Roll Jelly Cake (1860), Swiss Roll (1872), Jelly Roll (1873), and Rolled Jelly Cake (1876). The name “Jelly Roll” was eventually adopted.

Roll Sandwich or Swiss Pudding appears in the second edition of The complete biscuit and gingerbread baker's assistant in 1854.


The origin of the term "Swiss roll" is unknown. The earliest British reference to a baked item by that name appeared in the Birmingham Journal for Saturday 10 May 1856, page 8, in an advert for Thomas Richards of 71 New Street, Birmingham, where he had '… the patronage bestowed on him for the last fourteen years as the maker of the celebrated Pork Pies, Swiss Rolls, French Pies, German & Genoa Cakes, Grantham and other Ginger Bread for which he defies competition …' The inference is that Swiss rolls may date to 1842 in England.


A rolled cake appeared on a bill of fare dated 18 June 1871, published in the 1872 book A Voyage from Southampton to Cape Town, in the Union Company’s Mail Steamer “Syria” (London). A recipe for "Swiss roll" also appeared in the US that same year in The American Home Cook Book, published in Detroit, Michigan, in 1872.


Several 1880s to 1890s cookbooks from London, England, used the name Swiss roll exclusively.

The American Pastry Cook, published in Chicago in 1894, presented a basic "Jelly Roll Mixture" then listed variants made from it that included a Swiss roll, Venice roll, Paris roll, chocolate roll, jelly roll cotelettes, and decorated jelly rolls.*source


So let's jump to the recipe!


Prep: 40 min

Cook time: 35 min

Level: medium

Servings: 16 servings

Calories per serving: 155 kcal



Find the recipe & nutrition facts below :


For the dough:

  • 1/3 cup warm water

  • 1 tsp sugar

  • 1 packet dry instant yeast (7gr.)

  • 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water)

  • 3 cups flour

  • 1/3 cup cacao

  • 1/3 cup (or any other sweetener)

  • 1/2 tsp salt

  • 2/3 cup warm plant milk

  • 1/4 cup coconut oil (melted)


For the pumpkin filling:

  • 1 cup pumpkin(cooked&mashed) or pumpkin puree

  • 1/4 cup sugar

  • 1/2 cup plant milk

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp ginger

  • 1/4 tsp agar agar powder

For brushing:

  • plant milk, oil, or maple syrup

Method:

Step 1: In a small bowl mix together the warm water(not hot) with yeast and 1 tsp of sugar. Set aside for 5-10min.

Step 2: In another small bowl mix in the ingredients for a flax egg and set aside for 5 minutes.

Step 3: Meanwhile in a large bowl mix in the dry ingredients (flour, sift in cacao, sugar, and salt)

Step 4: Mix in the large bowl plant milk, coconut oil, yeast mixture, and flax eggs. Knead for around 5 minutes, form a ball and cover with a kitchen towel. Set aside for at least 30 minutes.

Step 5: Meanwhile prepare the filling by mixing the ingredients in a cooking pan and bring to boil, stirring frequently.

Step 6: Preheat oven to 180C.

Step 7: Divide the dough into 2 pieces. Take one and roll it on a floured surface 1-2 cm thin.

Step 8: With a spoon spread around half of the filling on top of the dough. Roll into a roll cake and place into a bread tin. Repeat with the other piece.

Step 9: Brush with some milk or oil for a golden finish before baking or with maple syrup after baking.

Step 10: Bake for around 35 min. or until toothpick comes out almost clean.

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