Almond roll

Almond roll

By
From
Baking
Serves
8
Photographer
Vanessa Levis

We’ve been making things like roly-polys for years because sponges and pastries are lovely things to roll. There’s nothing mysterious about it, you just have to learn the rules, otherwise you’ll get into trouble. With baking I think we should be impressing that following the instructions is very important. With rolls, you’ve got to have a certain hand. If you’re too careful, it won’t work. And practise. Just keep at it until you get it right.

Ingredients

Quantity Ingredient
3 large eggs, separated
110g caster sugar
1/2 cup ground almonds
40g self-raising, sifted
1/3 cup flaked almonds
3/4 cup cream, whipped
1/2 cup fresh raspberries, crushed
sifted icing sugar, to dust

Method

  1. Preheat the oven to 180°C. Line a 30 cm x 25 cm Swiss roll tin with baking paper, cutting the corners to fit.
  2. Use a hand-held whisk to beat the egg yolks with the sugar until the mixture is light and creamy. Using an electric mixer, whisk the egg whites until stiff but not dry peaks form and fold into the yolk mixture with the ground almonds and flour.
  3. Gently spread the mixture into the prepared tin. Sprinkle with the flaked almonds (alternatively, the flaked almonds can be toasted and sprinkled on to serve).
  4. Bake for 15 minutes or until cooked (lightly press with a fingertip; the mixture should not remain depressed). Turn out on to a tea towel that has been sprinkled with sugar. Trim away any crisp edges with a sharp knife. Roll up from one long edge and allow to cool.
  5. Stir the crushed berries into the cream. Unroll the cake and spread with the cream mixture. Roll up again and place seam side down on a serving plate. Dust lightly with icing sugar.
Tags:
baking
bakery
margaret
fulton
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