Almond Roulade Recipe


Main Ingredient


 Eggs4 , separated
 Sugar1 Cup (16 tbs), divided
 Vanilla extract1 Teaspoon, divided
 Sifted cake flour14 Tablespoon (3/4 Cup Plus 2 Tablespoons)
 Baking powder3⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Ground toasted almonds1⁄2 Cup (8 tbs)
 Sifted powdered sugar1⁄2 Cup (8 tbs), divided
 Whipping cream1 Cup (16 tbs)
 Amaretto1 1⁄2 Tablespoon
 Slivered almonds1 Cup (16 tbs), toasted, chopped, and divided
 Red currant jelly1⁄2 Cup (8 tbs), melted and divided

Nutrition Facts

Serving size: Complete recipe

Calories 4058 Calories from Fat 1411

% Daily Value*

Total Fat 161 g247.1%

Saturated Fat 63.5 g317.6%

Trans Fat 0 g

Cholesterol 1177.3 mg

Sodium 1206.5 mg50.3%

Total Carbohydrates 571 g190.3%

Dietary Fiber 17.6 g70.3%

Sugars 348.9 g

Protein 68 g136.3%

Vitamin A 19.5% Vitamin C

Calcium 83.2% Iron 130.6%

*Based on a 2000 Calorie diet


Grease a 15 - x 10- x 1-inch jelly roll pan; line with wax paper.
Grease and flour wax paper.
Beat egg yolks in a large bowl until thick and pale.
Add 1/2 cup sugar, beating well.
Stir in 1/2 teaspoon vanilla.
Beat egg whites at high speed of an electric mixer until foamy.
Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into egg yolk mixture.
Combine flour, baking powder, salt, and ground almonds; fold into egg mixture.
Spread into pan.
Bake at 375° for 10 minutes.
Sift 2 tablespoons powdered sugar in a 15- x 10-inch rectangle on a towel.
When cake is done, immediately loosen from sides of pan, and turn out onto towel.
Peel off wax paper.
Starting at narrow end, roll up cake and towel together.
Place, seam side down, on a wire rack; let cool completely.
Beat whipping cream, amaretto, and 1/2 teaspoon vanilla until foamy; gradually add remaining powdered sugar, beating until soft peaks form.
Fold in 1/2 cup chopped almonds.
Unroll cake; remove towel.
Brush cake with 1/3 cup jelly.
Spread whipped cream mixture on cake, leaving a 3/4-inch margin around edges; reroll cake.
Place on a serving plate, seam side down.
Brush with remaining jelly.
Sprinkle with 1/2 cup almonds.
Cover and chill.