Almond jelly roll recipe

Almond Jelly Roll recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Almond Jelly Roll recipe is a delightful dessert that combines the lightness of a sponge cake with the rich flavor of almonds. This recipe is perfect for those who enjoy a sweet and nutty treat. The jelly roll is filled with a creamy almond filling and rolled into a beautiful spiral shape, making it visually appealing as well. Whether you're serving it as an after-dinner treat or as a special occasion dessert, this recipe is sure to impress your guests.

Keywords: almond, jelly roll, dessert, sponge cake, creamy filling.

Almond jelly roll recipe details

Almond jelly roll recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

3 tbsp	cornflour
40 g	sliced almonds
4 large	eggs
1 medium	egg, yolk only
100 g	granulated sugar
1 tbsp	caster sugar
1 tsp	vanilla extract
¼ tsp	cream of tartar
	For the Filling:
250 ml	double cream, whipped
75 g	raspberry jam, seedless if possible
1 tbsp	caster sugar
	icing sugar, to dust

Instructions

Preheat oven to Gas Mark 4, 180°C, 350°F.

Spread the almonds on a baking sheet or tray and bake for 5-7 minutes or until lightly browned and aromatic. Remove from oven and allow to cool completely. Process in food processor or blender with 1 tbsp of the cornflour until finely ground.

Increase oven temperature to Gas Mark 8, 230°C, 450°F.

Lightly oil a 17×12-inch, 43x30cm Swiss Roll tin and line the base with parchment paper. Butter the parchment and set aside.

Separate two of the eggs and set the whites aside. Add the yolks, the spare yolk and the two remaining eggs together and set aside.

Mix the almond flour mixture with the remaining cornflour in a small bowl.

In the bowl of a stand mixer, add the yolk mixture, and granulated sugar and whisk together for about 5 minutes until light and fluffy. Whisk in vanilla. Add half the flour mixture and gently fold in until just incorporated. Sift in the remaining flour mixture and fold together.

Whisk the egg whites in a clean bowl until foamy. Add the cream of tartar and caster sugar and whisk together until soft peaks form. Fold 1-2 tbsp of the whites into the main mixture to lighten it and follow with the remainder and fold that in gently.

Pour mixture into tin and spread and level with a rubber spatula. Bake for 7 minutes or until golden brown. Test with a skewer if done. If lightly pressed with a finger, it should be quite springy.

Whilst hot, invert onto a clean tea towel sprinkled with icing sugar. Remove parchment. Sprinkle surface of sponge with icing sugar and carefully roll into a spiral using the tea towel to assist. Allow to cool on a wire rack while enclosed in the towel.

To prepare the filling:
Chill the bowl and beaters of a food mixer in the refrigerator for 15-20 minutes, or longer if required. Use to whisk the cream until soft peaks form. Mix in the jam and sugar until soft peaks appear. If not using immediately, keep chilled.

To fill:
Unroll the sponge and spread with filling and re-roll. Transfer to serving dish, loosely cover with cling film or foil and chill for several hours if possible, until required.

Dust surface with icing sugar, slice carefully with a serrated knife and serve.

About this recipe:
The second of two recipes brought from the US by a friend and provided by his sister. I was told that this is superb and very light, possibly as so little flour is used.

Preparation time:
ca. 1 hr
Resting time:
ca. 6 hrs
Grade of difficulty:
easy
Calories per portion:
n/a