Flourless Rutabaga Roulade Cake




Yield 8 slices

This recipe comes from Nevada Berg, and her beautiful Norwegian-American website, North Wild Kitchen. You make the spongy cake first, then slather cardamom whipped cream on it and roll it! Enjoy!


For the cake:

6 medium eggs, separated

3/4 cup sugar

1/2 cup potato starch

2/3 cup rutabaga puree*

1/3 cup strong coffee

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

Confectioners' sugar, for dusting

For the whipped cream:

1 1/4 cups heavy whipping cream

1 teaspoon cardamom

2 tablespoons confectioners' sugar


*To make the rutabaga puree: cut off the top and bottom of a large rutabaga; peel with a vegetable peeler. Cut into small pieces and place in a pot of water. Boil until softened (this took 20 minutes or so). Drain. Using a hand blender, or blender (I used a food processor), puree the cooked rutabaga until smooth. Let cool. Use some for this recipe and freeze any remaining puree for another use.

Preheat oven to 350°. Grease a Swiss roll pan or cake pan (13 x 9 inches) and top with parchment paper. Leave "handles" of paper laying slightly outside the top of the pan, for lifting out later.

  1. Whisk the egg yolks and sugar together in a stand mixer for 5 minutes, until light and fluffy. Sift in the potato starch and mix until well blended Set aside. 
  2. Whisk the egg whites just until stiff peaks form. Set aside.
  3. Combine the egg yolk mixture with the rutabaga puree, coffee, and spices. Add a little of the egg whites and gently fold together. Once blended, fold in the rest of the egg whites. 
  4. Pour the batter over the parchment paper-lined pan, spreading to the edges 
  5. Bake for 18-20 minutes. 
  6. Make the whipped cream: combine heavy cream and cardamom in a stand mixer. Whisk just until stiff peaks form. Set aside. 
  7. When the cake is ready, remove from the oven and let cool in the pan. When cool, lift out the cake by the parchment paper carefully. Dust the cake with confectioner's sugar, then top with another piece of lightly greased parchment paper. Place a flat baking sheet UNDER the cake and parchment paper; then place another baking sheet on top and flip over quickly. Gently peel off the parchment paper on top. 
  8. Spread the whipped cream over the cake, out to the edges. 
  9. Carefully roll the cake, gently peeling the bottom paper off as you roll. Dust the top with more confectioners' sugar. 
  10. Serve immediately or when desired. It will keep for 2-3 days in the refrigerator. 

Courses Dessert

Cuisine Norwegian

Recipe by Good Sense Health at