This dessert represents the essence of healthy, functional baking. By combining pumpkin and sweet potato, we get a base rich in beta-carotene and soluble fiber that provides natural moisture without the need for butter. Stevia 1:8 by Castelló allows for intense sweetness with a minimal glycemic index, while Cream of Tartar is essential for making the sponge cake elastic enough to roll without breaking.
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Estimated time: 20 min. preparation + 20 min. baking.
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Difficulty: ⭐⭐⭐ (Medium - due to the rolling technique).
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Servings: 8 portions.
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Extra info: Rich in Vitamin A, Potassium and heart-healthy fats. No refined sugars.
Ingredients
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200 g pumpkin purée (roasted and drained).
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200 g sweet potato purée (roasted and drained).
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4 free-range eggs.
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100 g whole oat flour or ground almond flour.
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12 g of Stevia 1:8 by Castelló
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1 pinch of Bonsalt
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0.5 g of Cream of Tartar (egg white stabilizer).
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80 g chopped nuts (walnuts, pistachios, and hazelnuts).
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Cinnamon and vanilla extract.
Nutritional Analysis and Technical Sheet
Analysis per individual serving.
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 6.8 g | Contribution from eggs and nuts. |
| Healthy Fats | 9.2 g | Essential fatty acids (nuts). | |
| Carbohydrates | 18.5 g | Slow-release energy (sweet potato). | |
| Key Minerals | Potassium (Bonsalt) | 45 g (per 100g) | Mineral balance and muscle health. |
| Potassium (Cream of Tartar) | 20.7 g (per 100g) | Essential mineral for elasticity. | |
| Sodium (Bonsalt 0%) | 0 g | 100% free of added sodium. | |
| Vitamins and Others | Vitamin A | Very high | Eye health and cellular antioxidant. |
| Dietary Fiber | 4.1 g | Digestive health. | |
| Calories | 192 Kcal | High-quality energy snack. |
Detailed Description (Method)
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Wet Base: In a large bowl, mix the pumpkin and sweet potato purées until you have a smooth cream. Add the egg yolks, vanilla, cinnamon, and Stevia 1:8 by Castelló .
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Technical Whisking: In another bowl, whisk the egg whites to stiff peaks. When they start to turn white, add the Cream of Tartar and the pinch of Bonsalt.
Technical reason: The Cream of Tartar strengthens the egg protein network, allowing the batter to support the weight of the purées without collapsing in the oven.
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Folding the Batter: Fold the oat flour into the purée mixture. Finally, gently fold in the whipped egg whites.
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Baking: Spread the batter on a baking tray lined with parchment paper, forming a thin rectangle. Bake at 180°C for 12-15 minutes.
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Rolling Technique: Remove from the oven and, while still hot, roll up the sponge cake with the help of a damp cloth so it takes shape.
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Filling and Nuts: Once warm, unroll, add a thin layer of extra purée or Greek yogurt, sprinkle with the chopped nuts, and roll up tightly again.
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Finishing: Let it cool in the fridge so the structure sets before slicing.
Chef's Secrets
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Superior Elasticity: The Cream of Tartar prevents the sponge cake from becoming brittle when it comes out of the oven, something essential in a batter that does not contain traditional sugars, which normally help with pliability.
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Flavor Booster: The pinch of Bonsalt makes the natural sweetness of the pumpkin and the toasted flavor of the nuts come through with much greater intensity
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