Almond Sponge Roll

By michaelmeiner

Ingredients

• 2 Tablespoons cake flour
• 1/3 cup almond flour
• 4 large eggs
• 1 large egg yolk
• 1/2 cup plus 1T. sugar
• 1 teaspoon vanilla extract

Details

Servings 1

Preparation

Step 1

Preheat oven to 450. Prepare two 17x12 pans with parchment paper and grease them.

Separate two of the eggs, placing the yolks in one bowl and the whites in the other. To the two yolks, add the additional yolk and the two remaining eggs. Let come to room temperature.

Add 1/2 cup sugar to the yolks and whole eggs and with a paddle attachment, beat on high speed for five minutes, or until pale, thick and fluffy. Beat in vanilla.

Stir in cake flour and almond flour (on pesach I use 1T. of cake meal instead of cake flour) with a rubber spatula.

In a separate bowl, beat egg whites until foamy. Beat in remaining 1 tablespoon of sugar and beat until stiff peaks form. Gently fold in a little of the whites into the batter to lighten it, then fold in the rest of the whites. Pour batter into the prepared pan, spreading the cake evenly.

Bake for 7 minutes or until golden brown.

Immediately remove cake, invert onto a clean dish towel. Remove parchment paper, sprinkle lightly with confectioners sugar, and roll up the cake with the towel while it's still hot.

When ready, unroll and fill.