Almond Sponge Cake Filled With Almond Cream



Original recipe yields 8 servings
OK
  • FOR ALMOND SPONGE ROLL
  • FOR WHIPPED CREAM FILLING

Nutritional

  • Serving Size: 1 (77.7 g)
  • Calories 236.6
  • Total Fat - 13.4 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 147.8 mg
  • Sodium - 47.7 mg
  • Total Carbohydrate - 23.8 g
  • Dietary Fiber - 1.2 g
  • Sugars - 19.4 g
  • Protein - 6.2 g
  • Calcium - 55.8 mg
  • Iron - 1 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

8
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In
 

Step 1

Preheat oven to 350°F.

Step 2

Place the sliced almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool.

Step 3

Once completely cooled, place the nuts in a small food processor, along with 1 tablespoon of the cake flour, and process until finely ground.

Step 4

Increase the oven temperature to 450°F.

Step 5

Grease a 17 inch x 12 inch jelly roll pan, line with parchment, and then grease and flour the parchment paper. Set aside.

Step 6

While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl.

Step 7

To the two yolks, add the additional yolk, and the two remaining eggs.

Step 8

Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using.

Step 9

Meanwhile, in a small bowl whisk together the remaining 2 tablespoons of cake flour and the ground almonds. Set aside.

Step 10

Add 1/2 cup sugar to the yolk mixture and beat on high speed for five minutes, or until pale, thick and fluffy. At this point beat in the vanilla extract.

Step 11

Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture over the batter and fold together.

Step 12

In a large clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.

Step 13

Beat in one tablespoon sugar and beat until stiff peaks form.

Step 14

Gently fold a little of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into the prepared pan, spreading the cake batter with an offset spatula.

Step 15

Bake for 7 minutes or until golden brown.

Step 16

Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with icing sugar.

Step 17

Carefully remove the parchment paper, sprinkle the cake lightly icing sugar, and roll up the sponge, with the towel, while it is still hot and pliable.

Step 18

Place on a wire rack to cool.

Step 19

To make the cream filling place the whipping cream, vanilla extract, and sugar in a large bowl and stir to combine.

Step 20

Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.

Step 21

When chilled, beat the mixture until stiff peaks form.

Step 22

Fold in 1/3 cup toasted ground almonds.

Step 23

When ready to fill, unroll the sponge, spread with the filling, and reroll.

Step 24

Transfer to a serving platter, cover, and chill in the refrigerator for a few hours or overnight.

Step 25

Just before serving, dust with icing sugar.

Tips & Variations


No special items needed.

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