Chocolate Almond Cream Cake Roll
A delightful dessert that combines rich chocolate with the subtle taste of almonds, creating a light and airy cake roll filled with creamy goodness.
Servings: 8 servings
Calories: 275kcal
Ingredients
Cake Ingredients
- 4 large large eggs, room temperature Use room temperature for better texture.
- 3/4 cup granulated sugar
- 1 teaspoon almond extract For a fragrant touch.
- 1/2 cup all-purpose flour For that light texture.
- 1/4 cup cocoa powder To give that rich chocolate flavor.
- 1 teaspoon baking powder For a perfect rise.
- 1/4 teaspoon salt To balance the sweetness.
Cream Filling
- 1 cup heavy cream To make it irresistibly creamy.
- 1/4 cup powdered sugar For a touch of sweetness in the cream.
Garnish
- to taste Sliced almonds For garnish, adding a beautiful crunch.
- to taste Powdered sugar For dusting before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
- In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale. Stir in the almond extract.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture until just combined.
Baking
- Pour the batter into the prepared pan and bake for 12-15 minutes or until the cake springs back when gently touched.
- While the cake bakes, dust a clean kitchen towel with powdered sugar.
- Invert the cake onto the towel, peel off parchment, and roll it with the towel. Let it cool completely.
Filling and Serving
- In a chilled bowl, whip the heavy cream, powdered sugar, and a splash of almond extract until stiff peaks form.
- Unroll the cooled cake and spread the whipped cream evenly over the surface.
- Re-roll the cake without the towel and chill for at least an hour. Garnish with sliced almonds and powdered sugar before serving.
Notes
For added flavor, consider varying the extracts or adding seasonal fruit. Proper wrapping is essential for storage.