Almond Butter Cream Cake Roll

IMG 2953.00 00 22 05 结果 pinit
IMG 2953.00 00 22 05 结果 pinit
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Almond Butter Cream Cake Roll

Difficulty: Beginner Cook Time 23 mins Total Time 23 mins
Cooking Temp: 338  °F Servings: 6
Best Season: Suitable throughout the year

Description

Almond Butter Cream Cake Roll is an elegant and indulgent dessert that combines the nutty flavor of almonds with the creamy richness of buttercream, all wrapped in a light and fluffy sponge cake. This dessert is not only visually appealing but also offers a delightful blend of textures and flavors.

The cake itself is a soft, airy sponge cake made from basic ingredients like flour, sugar, eggs, and a hint of almond extract to infuse the cake with a subtle almond aroma. The batter is spread thinly and evenly on a baking sheet and baked to perfection, ensuring it remains pliable for rolling.

Once the sponge cake is baked and cooled, it is generously spread with a rich almond buttercream. The buttercream is made by whipping together butter, powdered sugar, and finely ground almonds or almond paste, creating a smooth and luscious filling that complements the lightness of the sponge cake.

After the buttercream is applied, the cake is carefully rolled into a log shape, creating a beautiful swirl of cake and filling in each slice. The outside of the cake roll can be dusted with powdered sugar, topped with slivered almonds, or even covered with a thin layer of chocolate ganache for added decadence.

Almond Butter Cream Cake Roll is perfect for special occasions and gatherings, offering a sophisticated twist on the classic cake roll. Its combination of light sponge, creamy filling, and nutty almond flavor makes it a crowd-pleaser that is both satisfying and elegant.

Ingredients

Cooking Mode Disabled

Cake Base

Butter Cream

Topping

Instructions

Topping

  1. Preheat the oven to 320℉(160℃). In a baking tray, pour in 60g almond flakes and send into the oven to bake for 8-10 minutes until it turns very light golden brown. Or you can use store-bought toasted sliced almonds.
  2. Set aside to let it cool down.

Cake Base

  1. Separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In a clean bowl, mix well vegetable oil and milk, sift in cake flour and mix until just combined. Add in egg yolks and mix well. Set aside.
  3. Preheat the oven to 338℉(170℃). Line the baking pan (28*28*2.6cm) with parchment paper or baking mat.
  4. Take the egg white bowl out of the fridge, add in sugar, lemon juice and vanilla extract, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white to fold in to the batter and pour in rest of the whipped egg white, gently fold it in until just combined.
  5. Pour all the batter into the baking pan, smooth its surface and give the pan a tap or two. Send into the oven to bake for about 23 minutes or until its surface turns golden brown.
  6. Take the cake out of the oven right away and let it cool down on the cooling rack. Wait until its surface is cool to touch, release the sides with an icing spatula, and quickly turn the cake upside down on parchment paper and remove the pan. Peel off the baking mat or parchment paper. Set aside.

Butter Cream

  1. In a clean bowl, bring together softened butter, sugar and salt, and use a hand mixer to beat until light and fluffy. Gradually add in room temperature heavy cream while use the hand mixer to beat until it forms stiff peaks.

Assemble the Cake

  1. Spread the whipped cream onto the golden brown side of the cake and smooth it out. Use a rolling pin to help and roll into a cake roll.
  2. Spread rest of the whipped cream onto the cake roll, smooth it out, and cover the cake with roasted sliced almond. Slice and serve.

11 Inch Square Cake Pan

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Keywords: almond cake roll, almond roll cake, butter cream cake roll
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