Afghan Pomegranate Roll Cake-- Afghan Cake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta is often less expensive and lighter in texture.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are a nut-free alternative.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute for butter.

Preheat the oven to 350°F (175°C).

Grease and line a baking sheet with parchment paper.

In a bowl, beat eggs and sugar until pale and fluffy, about 5-7 minutes.

Sift together flour, baking powder, cocoa powder, and salt in a separate bowl.

Gently fold the dry ingredients into the egg mixture until combined.

Spread the batter evenly onto the prepared baking sheet.

Bake for 12-15 minutes, until the cake springs back when touched.

Remove from the oven and let it cool slightly in the pan.

Dust a clean kitchen towel with powdered sugar and invert the cake onto it.

Peel off the parchment paper and roll the cake tightly with the towel, then let it cool completely.

In a mixing bowl, beat cream cheese, heavy cream, and powdered sugar until smooth and fluffy.

Unroll the cooled cake and spread the cream cheese mixture evenly over it.

Sprinkle pomegranate seeds and chopped walnuts on top.

Roll the cake back up without the towel and place it seam-side down on a serving platter.

Chill in the refrigerator for at least 30 minutes before slicing and serving.

Cooking Techniques

Spice Level:

Allergens