Almond Spongecake Roll
Spongecake rolls originated in Europe and have become popular worldwide. They are often enjoyed as a light and fluffy dessert.
This is vegetarian recipe. Dish can be prepared in 72 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Almond Spongecake Roll
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and line a baking sheet with parchment paper.
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In a large bowl, beat the eggs and granulated sugar until thick and pale yellow.
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In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
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Gradually fold the dry ingredients into the egg mixture until well combined. Stir in the almond extract.
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Pour the batter onto the prepared baking sheet and spread it evenly.
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Bake for 10-12 minutes or until the cake is golden and springs back when lightly touched.
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Remove the cake from the oven and let it cool for a few minutes.
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Dust a clean kitchen towel with powdered sugar and carefully invert the cake onto it.
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Peel off the parchment paper and roll the cake tightly with the towel.
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Let the cake cool completely in the rolled position.
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Gently unroll the cake and spread the whipped cream evenly over the surface.
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Roll the cake back up, removing the towel as you go.
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Sprinkle the sliced almonds and powdered sugar on top.
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Refrigerate for at least 30 minutes before serving.
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Slice and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
