Strawberry-Almond Cake Roll
The cake roll, also known as a Swiss roll or jelly roll, is believed to have originated in Central Europe in the 19th century.
This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Strawberry-Almond Cake Roll
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a small bowl, whisk together the flour, baking powder, and salt.
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In a large mixing bowl, beat the eggs and granulated sugar until light and fluffy.
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Stir in the almond extract.
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Gradually add the flour mixture to the egg mixture, folding gently until well combined.
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Spread the batter evenly onto the prepared baking sheet.
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Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
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While the cake is still warm, carefully roll it up with the parchment paper, starting from one of the short ends.
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Let the cake cool completely in the rolled position.
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In a mixing bowl, beat the butter, powdered sugar, and heavy cream until smooth and creamy.
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Unroll the cake and spread the filling evenly over the surface.
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Place the sliced strawberries on top of the filling.
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Gently roll the cake back up, without the parchment paper.
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Sprinkle the sliced almonds on top.
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Refrigerate for at least 1 hour before serving.
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Slice and serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 35g12%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
