Most people who read this blog probably know that Darren has food allergies. He is allergic to soy products and dairy products (nope, it's not lactose intolerance). This presents a bit of a challenge for me in the kitchen. Earlier this week when I was looking for a dessert recipe for St. Patrick's Day, I came upon a recipe for a chocolate jelly roll with green-colored filling and peppermint patties sprinkled on top. I did not realize until I read the recipe (and then looked at more recipes for jelly roll cakes) that in general, jelly rolls do not call for any milk or butter. Well, that is pretty exciting to me! Anyway, I of course tweaked the recipe a bit and adjusted the recipe to my own taste. One adjustment was not intentional though. I was going to make a White Mountain Frosting for the filling, but Lila distracted me and I ruined it (it's one of the few frosting recipes that doesn't call for butter, but it takes about 10 minutes to beat it!!). I improvised and used a jar of Marshmallow Creme instead since I had it on hand and there isn't any dairy or soy in it. The other change I made to the recipe was to have a chocolate glaze on top instead of a vanilla glaze. I found a chocolate glaze recipe that called for butter, but I substituted coconut oil instead and it turned out just as good as it would have with butter! In case you're wanting to try this delicious non-dairy dessert yourself, I'm posting the recipe--my version.
The Cake
1/2 C. all-purpose flour
1/3 C. unsweetened cocoa powder
1/2 t. baking soda
1/4 t. salt
3 eggs, separated
3/4 C. granulated sugar
1/3 C. water
1/2 t. vanilla extract
Heat oven to 375°F. Line 15 1/2- by 10 1/2- by 1-inch jelly-roll pan with foil; generously grease and lightly flour foil.
Stir together flour, cocoa, baking soda and salt; set aside. Beat egg yolks in medium bowl on high speed of mixer for 3 minutes. Gradually add 1/4 cup granulated sugar, beating 2 additional minutes. Add flour mixture alternately with water and vanilla to egg yolk mixture, beating on low speed just until well mixed and smooth.
Beat egg whites in another medium bowl until foamy. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Add chocolate mixture to beaten whites, folding in carefully. Spread batter into prepared pan.
Bake 14 to 16 minutes or until top springs back when touched lightly. Invert onto towel sprinkled with powdered sugar; carefully remove foil. Immediately roll cake and towel together from narrow end; place on wire rack to cool.
Prepare Filling. Unroll cake; spread with filling. Cut 10 peppermint patties into 6 to 8 pieces each; sprinkle evenly over filling. Re-roll cake. Drizzle with Glaze. Cover; refrigerate about 6 hours before serving. Garnish with remaining peppermint patties, cut in half, before serving. Cover; refrigerate leftover cake.
(By the way, the pic is of my very own cake, not a borrowed food image this time!)
Comments