Low Sugar, Orange Creamsicle Cake Roll
Rest assured, you and I don’t have to panic when emotional eating creates cravings. Especially with this low sugar, orange creamsicle cake roll around. I’ve seen the images of sugar hitting the pleasure region of the brain on CT scans. So, I know how enjoyable and addictive it is.
However, when I had an emotional day last week, coming off a sugar fast, I didn’t want to completely blow my good behavior… Strange thoughts like Twinkies started intruding on my weak feelings. Really?! I haven’t had a Twinkie in probably twenty years. Close to the shelf-life of those deplorable things. Nope, I can’t do that.
With the temptation of Twinkies off the palate, I began to think about orange cupcakes. You know those ones with the thick orange icing on top? So, even though I dodged a Twinkie, I couldn’t stop thinking about orange cupcakes. No, that is not going to work either. Rehashing good sweets and really bad sweets is the kind of battle I face in my weak moments. My friend, it is also how food lovers create new things and try to make them better. Well, better for us anyway.
What is it about sugar that just reaches that pleasure spot in the brain? I’ve enjoyed my time in God’s word every single morning. Enjoyed it well, I promise you. I sat happily immersed in the comfort, peace, and strength only He can bring. At the same time, I still wanted that orange cake. Jesus reminded me in His word….
No, He doesn’t give like the world gives. My heart “must not be troubled”. I know he wasn’t talking to me. He was telling the disciples He was going to die. Something He had to do, so all of us can live. They weren’t taking it well. In fact, they were handling it as poorly as me losing a loved ones respect.
So, the one thing I can tell you is, this low sugar, orange cream sickle cake roll did NOT soothe the ache in my heart. Only good humbling sorrow in the arms of Jesus can do that. However, it sure did taste good. Now, the first time I made it, I zested my orange, and began to place half of the orange into a bowl. As I thought about my pumpkin roll and the amount of pumpkin in it, I realized there was not enough substance to this orange pulp. Spying the butternut squash on the stove, I liked the color and thought it might be like other squash and take on the flavors of the things combined with it.
So, I thought, “Why not?” Maybe the butternut flavor will be mild to minimal with a lot of orange zest. It was actually pretty good, I used 2/3 cup just like I do with the pumpkin roll, and it made the cake a pretty light orange color. However, it was too dense and heavy. So I made it again, with just 1/3 cup of butternut squash and ….bingo! It’s so good.
Now, no low sugar creamsicle cake roll is as comforting as Jesus, of course…but it’s still hits a sweet spot to soothe to my sore emotions. Best of all, when taken in small slices, there is no guilt.
Low Sugar Orange Creamsicle Cake Roll
- 3 Large Cage Free Eggs
- 1/3 Cup Organic Sugar plus 1 scoop pure stevia
- 1/3 Cup Fully Cooked Butternut Squash
- 1/2 Fresh Orange Pulp
- 1 tbsp Orange Zest
- 1/2 teaspoon Pure Vanilla Extract
- 1 Cup Organic Unbleached Flour
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
Cream Cheese Filling
- 1 8oz Block of Cream Cheese
- 1/2 Fresh Orange Pulp (remove the white stuff)
- 1/2 teaspoon Pure vanilla extract
- 1 teaspoon Orange zest
- 3 Tbsp. Organic Powdered Sugar
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Preheat oven to 375.
Beat eggs, squash, orange pulp, orange zest, vanilla, sugar and stevia mixture until fluffy. Add the flour and baking powder and continue to blend well. Set aside.
Prepare a 9 x13 baking sheet or jelly roll pan with lightly greased butter. Place parchment paper over the baking sheet and lightly grease the top with butter. Add the batter and spread it evenly, bake for 10 minutes.
Meanwhile, lightly sprinkle a dish towel with powdered sugar.
When the cake is done, carefully turn onto the dish towel. Cover and gently roll into a tight roll. Place it in the freezer for 15 minutes.
As the cake is cooling, combine softened cream cheese, remaining orange pulp and zest, vanilla and powdered sugar in a bowl. Whip until smooth and creamy.
When the cake is cooled, unroll it and apply the cream cheese filling. Roll it up as tight as you can and sprinkle with powdered sugar. Wrap in plastic wrap and refrigerate until ready to serve.