Description
Swiss Roll Cake Pops are light sponge cakes filled with a naturally sweet raspberry chia filling, rolled, sliced, and served on sticks. They’re fun, fruity, and perfect for parties or a wholesome dessert.
Ingredients
- 250 g raspberries, fresh or frozen
- 1½ tbsp chia seeds
- 1 tbsp honey
- ¼ tsp vanilla seeds
- 3 large eggs
- ¼ tsp salt
- 3 tbsp coconut sugar
- 2 tbsp wholemeal spelt flour
- 1 tbsp teff flour
- 1–2 tbsp dried rice syrup or xylitol, optional and to taste
Instructions
- In a saucepan, cook raspberries over medium heat until softened and juicy.
- Stir in chia seeds, honey, and vanilla seeds. Let thicken for 10–15 minutes, then cool completely.
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Separate the eggs. Beat the egg whites with salt until stiff peaks form.
- Whisk egg yolks with coconut sugar until pale and creamy.
- Fold in spelt and teff flours to the yolk mixture.
- Gently fold the whipped egg whites into the batter in batches to maintain airiness.
- Spread batter into a thin rectangle on the baking sheet.
- Bake for about 10 minutes until set and lightly golden.
- Turn sponge out onto a clean kitchen towel, peel off parchment, and roll with the towel while warm. Cool completely.
- Unroll, spread raspberry filling evenly, then roll tightly again.
- Chill for 25 minutes to firm up.
- Slice into even pieces and insert sticks or straws to serve as cake pops.
Notes
- Use frozen berries directly from the freezer—no thawing needed.
- Maple syrup can replace honey for a vegan option.
- Add lemon zest to the sponge for brightness.
- Lightly dust finished pops with coconut flour for decoration.
- Can be served as rolls without sticks.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 cake pop
- Calories: 90
- Sugar: 4g
- Sodium: 40mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
