Almond Butter Cream Cake Roll
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
American
Servings
8-10
Prep Time
30 minutes
Cook Time
15 minutes
Calories
200
Ingredients
- Egg Yolks: 5
- Milk: 45g
- Corn Oil: 50g
- Cake Flour: 65g, sifted
- Sugar: 50g (for meringue)
- Egg Whites: 5
- Whipping Cream: 150g, room temperature
- Butter: 50g, softened
- Sugar: 18g
- Salt: 1g
- Almond Flakes: 70g (for rolling)
- Mixing bowls
- Electric mixer or whisk
- Sifter
- Silicone spatula
- 28x28cm square baking pan
- Baking paper or non-stick baking mat
- Wire rack (for cooling)
- Offset spatula (for spreading cream)
Cake Base:
Cream Filling:
Kitchen Tools
Directions
Prepare the Cake Base:
Mix Wet Ingredients: In a bowl, thoroughly mix corn oil and milk. Add the sifted cake flour to the milk mixture along with egg yolks, stirring until smooth and well combined.
Make French Meringue: In a separate, grease-free bowl, beat egg whites while gradually adding sugar until medium-stiff peaks form. This creates a glossy, stable meringue.
Fold: Gently fold the meringue into the egg yolk mixture in two additions, ensuring it's evenly combined without deflating the meringue.
Bake: Pour the batter into a lined 28x28cm square baking pan. Smooth the top with an offset spatula. Preheat the oven to 160°C and bake for 15 minutes, or until the cake springs back when lightly touched.
Cool: Immediately transfer the baked cake onto a wire rack to cool completely. This prevents the cake from sweating and becoming soggy.
Prepare the Cream Filling:
Cream Butter Mixture: Beat together butter, sugar, and salt in a bowl until creamy and light.
Add Whipping Cream: Gradually add whipping cream to the butter mixture, beating well after each addition until the cream is fully incorporated and the mixture is smooth.
Assemble the Cake Roll:
Spread Cream: Once the cake has cooled, spread the cream filling evenly over the cake base using an offset spatula. Leave a small margin around the edges to prevent the cream from squeezing out when rolling.
Roll the Cake: Carefully roll the cake from one end to the other, peeling away the baking paper as you roll. Ensure the roll is tight and even.
Coat with Almond Flakes: Gently press almond flakes onto the outside of the cake roll, covering it completely for a beautiful and crunchy finish.
Chill: Wrap the cake roll in plastic wrap and refrigerate for at least an hour to set before slicing and serving.
Recipe Video
Recipe Note
Tips:
- Ensure all ingredients are at room temperature to achieve the smoothest batter and cream.
- Sift the cake flour to prevent lumps and ensure a fine, soft cake texture.
- Cooling the cake on a wire rack prevents condensation from making the bottom soggy.
- For a neat finish, trim the edges of the cake roll before serving.
May this optimized guide empower you to bake a magnificent Almond Butter Cream Cake Roll that mesmerizes the senses and delights the palate. 🌟
