Cake Roll Covered With Baked Almond Slices

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Cake Roll Covered With Baked Almond Slices

Difficulty: Beginner Cook Time 28 mins Total Time 28 mins
Cooking Temp: 320  °F Servings: 6
Best Season: Suitable throughout the year


A Cake Roll Covered With Baked Almond Slices is an elegant and delicious dessert that combines the light, fluffy texture of a sponge cake with the nutty crunch of toasted almonds. This cake roll is perfect for special occasions, offering a sophisticated treat that is both visually stunning and incredibly tasty.

The base of this cake roll is a classic sponge cake, made with flour, sugar, eggs, and a hint of vanilla. The batter is spread thinly on a baking sheet and baked until just set. Once baked, the cake is covered with a layer of toasted almond slices, which add a delightful crunch and a rich, nutty flavor.

After the cake has cooled, it is filled with a creamy filling such as whipped cream, buttercream, or fruit preserves. The cake is then carefully rolled up, creating a beautiful spiral of cake and filling. The outer layer of toasted almonds adds an extra layer of flavor and texture, making this cake roll a truly indulgent treat.

This cake roll is often garnished with a dusting of powdered sugar or a drizzle of chocolate for added elegance. It is perfect for serving at dinner parties, holiday celebrations, or any special occasion where you want to impress your guests.


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Cake Base

Topping and Filling


  1. In a bowl, mix vegetable oil and milk, sift in cake flour, salt, egg yolks, and mix well. In another bowl, beat egg white with lemon juice, use a hand mixer; beat while add in sugar in three times until it forms soft peaks. Mix egg white and batter, pour into the baking pan. (use a parchment paper or an non-stick baking mat). Preheat the oven to 160℃(320℉), bake for 28 minutes.

  2. In a bowl, use a hand mixer, beat butter, sugar and salt until smooth. Add in heavy cream gradually in three times, beat until thicken.

  3. Spread the almond slices over the baking pan. Preheat the oven to 150℃(302℉), bake for 10 minutes.

  4. Cool the cake on the cooling rack. Cover it with cream, use a rolling pin to roll it into a cake roll. Use an icing spatula to cover the cake roll with cream. Put the baked almond slices on the cake roll to cover it. And it is ready to serve.


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

Keywords: cake roll, roll cake, almond cake roll
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