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Almond Sponge Roll:
Preheat your oven to 450
degrees F (230 degrees C). Butter, or spray with a non-stick vegetable spray, a
17 x 12 inch (43 x 30 cm) baking sheet. Then line the pan with parchment paper, and
butter and flour the parchment paper (or spray with a vegetable/flour spray).
Whisk or sift
together the cake flour, ground almonds, and salt.
Next,
place the whole eggs and egg yolks in the bowl of your
electric stand mixer, fitted with the paddle attachment (or with a hand mixer). Add 1/2
cup (100 grams) of the granulated white sugar and the vanilla extract and beat, on high speed,
until pale, thick, and fluffy (about 5 minutes). (When you slowly raise the beaters the batter will fall
back into the bowl in slow ribbon.) Sift half the
almond/flour
mixture over the egg mixture and gently
fold in with a rubber spatula. Sift the remaining
almond/flour mixture over the
batter and fold in.
In a clean
bowl of your electric stand mixer, fitted with the whisk attachment (or with a
hand mixer), beat the egg whites and
cream of tartar until soft peaks form. Gradually add the
remaining one tablespoon (15 grams) of granulated white sugar and beat until stiff
peaks form. With a rubber spatula, gently fold a little of the whites into the batter to lighten it,
and then fold in the rest. Evenly pour the
batter into the pan, smoothing the top with an offset spatula or the back of a
spoon.
Bake for about 6 to 7 minutes or
until golden brown and a toothpick inserted into the center of the cake comes
out clean.
Immediately upon removing the cake from the oven, invert the
cake onto a clean towel sprinkled with confectioners (powdered) sugar. Carefully
remove the parchment paper, sprinkle the cake lightly with powdered sugar, and
roll up the sponge, with the towel, while it is still hot and pliable. This step
will help prevent the cake from cracking. Place on
a wire rack to cool to room temperature. (If the parchment paper sticks to the cake, lightly brush
the back of the paper with a little warm water, allow to stand for a few
moments, then peel the paper from the cake.)
Raspberry
Whipped Cream: In
a bowl of your electric stand mixer, fitted with the whisk attachment (or with a
hand mixer), beat the cream
and sugar until soft peaks form. Add the jam and beat
just until stiff peaks form. Remove about 1 cup of the cream to be used to
decorate the cake. Then unroll the sponge, spread with the
remaining cream, and reroll. Place the extra whipped cream in a piping
bag, fitted with a star tip (I used an Ateco #825) and pipe decorative curls on
the top of the sponge cake. Can sprinkle the cream with shaved almonds and/or
fresh raspberries. Transfer to a serving platter, cover, and chill in the fridge
for a few hours. The cake can be stored in the refrigerator for 2 to 3 days.
Makes about 6
- 8 servings.
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