Description
This Almond Swiss Roll is a delicate and moist almond-flavored cake rolled with a rich, fluffy cocoa-amaretto whipped cream frosting and garnished with toasted sliced almonds. Perfectly light and subtly sweet, it makes an elegant dessert for special occasions or an indulgent treat with afternoon tea.
Ingredients
For the Almond Cake:
- 2 1/4 cups almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 9 eggs, separated
- 1 cup packed brown sugar
- 1 teaspoon pure almond extract
For the Frosting:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons amaretto liqueur (Disaronno)
For Garnish:
- 1 cup toasted sliced almonds
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 13×18 inch sheet pan with baking spray, line it with parchment paper, then spray the parchment with baking spray again. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, baking powder, and salt until well combined. Set aside.
- Beat Yolks and Sugar: In a large bowl, beat the egg yolks and brown sugar until the mixture becomes light and thick enough to fall from the beaters in ribbons. Stir in the almond extract. Gently fold the dry ingredients into this mixture until just combined.
- Beat Egg Whites: In another large bowl, beat the egg whites until firm peaks form. Fold about one-quarter of the egg whites into the yolk mixture to lighten it, then carefully fold in the remaining egg whites until no streaks remain.
- Pour and Bake Batter: Pour the batter into the prepared sheet pan and spread it evenly with an offset spatula. Bake for 16 to 18 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Prepare for Rolling: While the cake bakes, lay a clean tea towel on your countertop and sprinkle it generously with confectioners’ sugar.
- Invert and Roll Cake: Remove the cake from the oven and cool for 2-3 minutes. Invert the cake onto another baking sheet, peel off the parchment paper, then invert the cake again onto the prepared tea towel so that the side that was against the parchment is now against the towel. Starting at a narrow end, carefully roll the cake up inside the towel. Place the rolled cake on a wire rack and let cool completely.
- Make Frosting: While the cake cools, whip the heavy cream until soft peaks form. Gradually add the granulated sugar one tablespoon at a time while continuing to whip. Sift the cocoa powder over the cream, then whip again until stiff peaks form. Gently fold in the amaretto liqueur.
- Assemble the Roll: Unroll the cooled cake carefully. Spread about two-thirds of the frosting evenly over the cake’s surface. Then roll the cake back up, this time without the towel, sealing the edges neatly.
- Decorate and Chill: Place the cake seam-side down on a serving platter. Spread the remaining frosting over the top of the roll. Garnish with the toasted sliced almonds. Cover and refrigerate until ready to serve, allowing the flavors to meld and the frosting to set.
Notes
- For best results, use fresh eggs at room temperature to achieve maximum volume when beating whites.
- Be careful when folding in the egg whites to maintain the batter’s lightness and airiness.
- Rolling the cake with the towel immediately after baking while still warm helps prevent cracking.
- Amaretto liqueur adds a distinctive almond flavor to the frosting but can be omitted for a non-alcoholic version or substituted with almond extract.
- Store the cake covered in the refrigerator and consume within 2-3 days for optimal freshness.
- You can toast the sliced almonds at 350°F (175°C) for 5-7 minutes until golden and fragrant, watching closely to prevent burning.
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
