Almond Cream Roll Cake
Almond Cream Roll Cake
Ingredients
For the Sponge Cake
- 1/2 cup all-purpose flour, sifted
- 1/2 cup granulated sugar, divided
- 4 large eggs, separated
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
For the Almond Cream Filling and Coating
- 1 1/2 cups heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 1 cup flaked almonds, toasted
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the sifted all-purpose flour, vegetable oil, milk, and vanilla extract until smooth. Add the egg yolks one at a time, whisking well after each addition until a smooth yellow batter forms.
⏱️ 10 min
- 3
In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating. Gradually add 1/4 cup of the granulated sugar, beating on high speed until stiff, glossy peaks form.
⏱️ 10 min
- 4
Gently fold one-third of the whipped egg whites into the egg yolk batter to lighten it. Then, carefully fold in the remaining egg whites in two additions until just combined, being careful not to deflate the mixture.
⏱️ 5 min
- 5
Pour the cake batter into the prepared jelly roll pan and spread evenly with an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles.
⏱️ 3 min
- 6
Bake for 12-15 minutes, or until the cake is golden brown, springs back when lightly touched, and a toothpick inserted into the center comes out clean.
⏱️ 15 min•🌡️ 350
- 7
While the cake is still warm, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Trim any crisp edges of the cake if desired. Starting from one short end, carefully roll the cake and the towel together into a tight log. Let it cool completely in the rolled position on a wire rack.
⏱️ 2 min
- 8
While the cake cools, prepare the almond cream. In a large bowl, beat the cold heavy cream, powdered sugar, and almond extract with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min
- 9
Once the cake is completely cool (about 30-45 minutes), carefully unroll it. Spread about 1 cup of the almond cream evenly over the entire surface of the cake, leaving a 1/2-inch border on all sides.
⏱️ 5 min
- 10
Starting from the same short end, carefully re-roll the cake tightly, without the towel this time. Place the seam-side down on a serving platter.
⏱️ 3 min
- 11
Using an offset spatula, spread the remaining almond cream over the entire exterior of the rolled cake. Gently press the toasted flaked almonds onto the cream, covering the entire surface.
⏱️ 7 min
- 12
Refrigerate the Almond Cream Roll Cake for at least 1 hour to allow the cream to set and the flavors to meld before slicing and serving.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Almond Cream Roll Cake
Ingredients
For the Sponge Cake
- 1/2 cup all-purpose flour, sifted
- 1/2 cup granulated sugar, divided
- 4 large eggs, separated
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
For the Almond Cream Filling and Coating
- 1 1/2 cups heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 1 cup flaked almonds, toasted
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the sifted all-purpose flour, vegetable oil, milk, and vanilla extract until smooth. Add the egg yolks one at a time, whisking well after each addition until a smooth yellow batter forms.
⏱️ 10 min - 3
In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating. Gradually add 1/4 cup of the granulated sugar, beating on high speed until stiff, glossy peaks form.
⏱️ 10 min - 4
Gently fold one-third of the whipped egg whites into the egg yolk batter to lighten it. Then, carefully fold in the remaining egg whites in two additions until just combined, being careful not to deflate the mixture.
⏱️ 5 min - 5
Pour the cake batter into the prepared jelly roll pan and spread evenly with an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles.
⏱️ 3 min - 6
Bake for 12-15 minutes, or until the cake is golden brown, springs back when lightly touched, and a toothpick inserted into the center comes out clean.
⏱️ 15 min•🌡️ 350 - 7
While the cake is still warm, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Trim any crisp edges of the cake if desired. Starting from one short end, carefully roll the cake and the towel together into a tight log. Let it cool completely in the rolled position on a wire rack.
⏱️ 2 min - 8
While the cake cools, prepare the almond cream. In a large bowl, beat the cold heavy cream, powdered sugar, and almond extract with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min - 9
Once the cake is completely cool (about 30-45 minutes), carefully unroll it. Spread about 1 cup of the almond cream evenly over the entire surface of the cake, leaving a 1/2-inch border on all sides.
⏱️ 5 min - 10
Starting from the same short end, carefully re-roll the cake tightly, without the towel this time. Place the seam-side down on a serving platter.
⏱️ 3 min - 11
Using an offset spatula, spread the remaining almond cream over the entire exterior of the rolled cake. Gently press the toasted flaked almonds onto the cream, covering the entire surface.
⏱️ 7 min - 12
Refrigerate the Almond Cream Roll Cake for at least 1 hour to allow the cream to set and the flavors to meld before slicing and serving.
⏱️ 60 min