Almond Sponge Roll Recipe

Almond Sponge Roll Recipe
  • Yield: 12
  • Serving: 6
  • Prep time: 40 m
  • Cook time: 15 m
  • Ready in: 55 m
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This delicious cake made with almond instead of wheat flour is a wonderfully tender soft and moist variations of a classic log.

Ingredients

Step by Step Methods

  • Step No 1

    Preheat oven to 325 degrees.

  • Step No 2

    Separate egg yolks and egg whites. Beat egg yolks until they are light, then gradually beat in the almonds or almond meal and about a teaspoon of stevia.

  • Step No 3

    Beat the egg whites until they are stiff, but not dry, and fold in vanilla extract. Fold the yolk mixture into the egg whites.

  • Step No 4

    Grease a baking pan, and line with tinfoil so that the foil extends over the edge of the pan; grease the foil well. Pour the batter into the pan, spread evenly, and bake for 15 minutes.

  • Step No 5

    As soon as the cake comes from the oven, reverse the pan onto wax paper, or a clean towel which has been dusted with almond powder. Loosen the edges of the foil, and very carefully peel off the foil, being cautious not to tear the surface of the roll.

  • Step No 6

    Mix ingredients for filling, adding Splenda to the sweetness of your choice. Spread filling on cake very carefully as not to tear it. Gently roll the cake, and serve when slightly cooled.

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