This peanut flour swiss roll cake is a great way to bake with peanut flour. It does not have a strong peanut taste but is a light and tasty sponge.
Peanut flour is a great low carb and gluten free flour to bake with. It makes the lightest sponge for cakes and here I’ve baked a low carb and gluten free swiss roll. The sponge is soft but not so soft that it will crack when rolled. Just as coconut flour is pretty good too. Ha! Take that wheat flour. Keep your carbs and cake cracking abilities!
Chief Taster declared it the best sponge he has tasted to date and my previous peanut flour cake recipe has now been moved down to the number 2 position. This did not make it to the next day but I was met with a request for another one “because it’s Sunday”. Sunday is cake day apparently.
This is so easy and quick to make so I whipped up another one. I agree with the Chief Taster that the sponge is so light that you could feed this to a gluten fuelled crowd and they would never know that it’s make with peanut flour. I’ve since made another for him on request as he was muttering about needing cake and it’s best to quickly whip up a healthy one before he disappears to the corner shop.
My love of roulades and swiss roll cakes is all well and good, but since my electric whisk has still not been replaced I am forced to beating egg whites by hand. Since it’s my drinking arm, too, step away if I challenge you to an arm wrestle now. Perhaps if I challenge and beat the Chief Taster, he’ll nip out and purchase an electric one for me?
I used a creamy chocolate filling with this peanut flour cake recipe because I like the flavour of chocolate and peanut together. It’s not compulsory, although is highly delicious. Perhaps some cream and a raspberry chia jam instead?
Peanut Flour Swiss Roll Cake
- 6 Eggs separated
- ½ Cup (60g) Peanut flour
- ½ Cup (58g) Erythritol or other sugar substitute
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons cocoa powder unsweetened
- 2 oz cream cheese softened
- 4 oz butter softened
- 2 tablespoons Erythritol (sugar substitute) Ground
- Preheat the oven to 180C/350F degrees
- Grease and line a rectangle baking tin with parchment paper.
- Beat the egg whites until stiff peaks form.
- In another bowl, beat the egg yolks and erythritol together.
- Add the peanut flour, baking powder and salt.
- Gently fold in the egg whites and combine thoroughly.
- Pour into the baking tin and smooth evenly.
- Bake for 15 minutes until firm and golden.
- Remove from the oven and place on another piece of parchment paper.
- Using the parchment paper on the top (will be the one used for baking), gently roll up the cake. Watch your hands and don’t burn yourself! Best to let it cool slightly before rolling. This is to keep the sponge in the correct shape before adding the filling.
- Allow to cool.
- Make the filling by simply blending all the ingredients together.
- Gently unroll the cake, remove the top layer of parchment paper and spread the filling evenly over the sponge.
- Using the outer layer of parchment paper roll up the sponge again.
- Slice, eat and enjoy!
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Hi! Did you use liquid or granulated erythritol? Does it matter? Thanks!
I used granulated erythritol. I'm not sure about whether liquid would work though.
Hi! I can't wait to try this! What sized baking tin did you use? I don't want the cake to come out too thin!
Hi, I used a 12 x 8 x 1 inches tin.