Almond Sponge Cake Filled With Almond Cream Recipe

Ingredients for Almond Sponge Cake Filled With Almond Cream

• 3 tablespoons cake flour
• Almonds
• 4 large eggs + 1 large egg yolk
• Egg Yolk
• 1/2 cup granulated sugar + 1 tablespoon granulated sugar + 1/4 cup powdered sugar
• Pure Vanilla Extract
• 1/4 teaspoon cream of tartar
• Heavy Whipping Cream
• Granulated Sugar
• Ground Almonds

How to Make Almond Sponge Cake Filled With Almond Cream

1. Preheat oven to 350°F (175°C).
2. Toast 1/2 cup sliced almonds on a baking sheet for 5-7 minutes, or until lightly browned and fragrant. Let cool completely.
3. Once cool, finely grind the toasted almonds with 1 tablespoon cake flour in a food processor.
4. Increase oven temperature to 450°F (232°C). Grease and flour a 17x12 inch jelly roll pan. Line with parchment paper, grease and flour the parchment.
5. Separate 2 large eggs, placing yolks in one bowl and whites in another. Add 1 additional large egg yolk and 2 additional large eggs to the yolk bowl. Cover both bowls and let come to room temperature.
6. Whisk together 2 tablespoons cake flour and the ground almond mixture in a small bowl. Set aside.
7. Add 1/2 cup granulated sugar to the yolk mixture and beat on high speed for 5 minutes, until pale, thick, and fluffy. Beat in 1 teaspoon vanilla extract.
8. Gently fold in half of the dry ingredient mixture, then the remaining half, until just combined.
9. In a clean bowl, beat egg whites until foamy. Add 1/4 teaspoon cream of tartar and beat until soft peaks form. Add 1 tablespoon granulated sugar and beat until stiff peaks form.
10. Gently fold a little of the egg whites into the batter to lighten it, then fold in the rest.
11. Pour batter into the prepared pan and spread evenly.
12. Bake for 7 minutes, or until golden brown.
13. Immediately invert the cake onto a clean dish towel dusted with powdered sugar. Carefully peel off the parchment paper. Sprinkle with powdered sugar and roll up the cake while still hot and pliable.
14. Let cool on a wire rack.
15. For the cream filling: In a large bowl, combine 1 cup heavy whipping cream, 1 teaspoon vanilla extract, and 1/4 cup powdered sugar. Chill for at least 30 minutes.
16. Beat the chilled cream until stiff peaks form. Fold in 1/3 cup toasted ground almonds.
17. Unroll the cooled cake, spread with the almond cream, and reroll.
18. Transfer to a serving platter, cover, and chill for at least a few hours, or overnight.
19. Dust with powdered sugar before serving.