Almond Sponge Roll
If you’re looking for a delightful dessert that’s both elegant and delicious, this Almond Sponge Roll is just the recipe for you. Light, airy sponge cake filled with a luscious almond cream – it’s a treat that’s perfect for any occasion, whether you’re hosting a fancy dinner party or simply want to indulge in a sweet afternoon snack. Follow along to create this delightful confection that will impress your guests and satisfy your sweet tooth.
Ingredients:
– 4 large eggs, separated
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 cup almond meal
– 1 teaspoon vanilla extract
– 1/4 teaspoon almond extract
– 1/2 teaspoon baking powder
– Pinch of salt
– Confectioners’ sugar, for dusting
For the Almond Cream Filling:
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1 teaspoon almond extract
– Slivered almonds, for garnish
Instructions:
1. Preheat your oven to 350°F (180°C) and line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the long sides for easy removal later.
2. In a large bowl, beat the egg yolks with 1/4 cup of granulated sugar until pale and thick. Add in the vanilla and almond extracts, mixing well.
3. In a separate bowl, sift together the flour, almond meal, baking powder, and salt. Gradually fold the dry ingredients into the egg yolk mixture until just combined.
4. In a clean bowl, using a hand mixer or stand mixer, whisk the egg whites until frothy. Gradually add the remaining 1/4 cup of granulated sugar and continue whisking until stiff peaks form.
5. Gently fold a third of the egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain.
6. Pour the batter into the prepared pan and spread it evenly with a spatula. Bake in the preheated oven for 12-15 minutes or until the cake is lightly golden and springs back when touched.
7. While the cake is baking, prepare the almond cream filling. In a chilled bowl, whip the heavy cream with the powdered sugar and almond extract until stiff peaks form.
8. Once the cake is done, immediately run a knife around the edges to loosen it from the pan. Invert the cake onto a clean kitchen towel dusted with confectioners’ sugar. Carefully peel off the parchment paper.
9. Starting from one of the short ends, roll the cake up with the towel inside. Let it cool completely on a wire rack.
10. Carefully unroll the cake and spread the almond cream filling evenly over the surface. Gently roll the cake back up without the towel, using the parchment paper underneath to help you.
11. Transfer the rolled cake to a serving platter, seam side down. Dust with additional confectioners’ sugar and garnish with slivered almonds.
Enjoy your Almond Sponge Roll with a cup of tea or coffee for a delightful treat that’s sure to impress your family and friends. This elegant dessert is perfect for special occasions or simply as a sweet ending to any meal. Happy baking!
