Almond Roll Cake (Swiss Roll) Recipe
Easy way to make the best almond cake roll without cracking and so delicious with a layer of flan caramel, fresh cream and caramelized almond flake, step by step tutorial with a video.
Print
Pin Recipe
Servings: 2 Almond Roll Cake
Calories: 1135kcal
Ingredients
Caramelized Almond Flake
- 100 g almond flake
- 50 g castor sugar
- 15 ml water
Flan Caramel
- 210 g egg
- 65 g egg yolk
- 105 g castor sugar
- 500 ml milk
- 2 g vanilla
Whipped Cream
- 600 ml thicken cream
- 44 g castor sugar
Sponge Slab
- 130 g egg
- 55 g castor sugar
- 12 ml milk
- 75 g plain flour
Instructions
Caramelized Almond
- Stirring 50g of castor sugar and 15ml water on a hot pan until all dissolved, then add almond flake
- Keep stirring until all the sugar absorbed to sugar and dried
Flan Caramel
- To make caramel: on a hot pan, keep stirring 50g of castor sugar until it comes to golden brown color, then add a little bit of water, then tip the caramel into a long rectangle baking tin.
- To make a flan mixture: Place a mixture of whole eggs, egg yolks and sugar on a bain-marie, stirring until it is warm (around 70 degree Celsius), this step will help the flan mixture dissolved well and baked quicker in the oven
- Use a sifter and pour the mixture through it to prevent bubbles and give a flan cake smooth surface, divide into 2 rectangle long bar cake
- Bake with a hot water tray outside at 130 degree Celsius (266 F) for around 20 minutes
- Leave in the fridge for at least 3-4 hours
Whipped Cream
- Place a bowl of thicken cream and sugar mixture above the other larger ice bowl, using a hand mixer and whipped it until it gets thicker, then chilled for at least 3 hours
Sponge Slab Cake
- Place a big bowl of a mixture of eggs and castor sugar on a bain-marie, keep stirring until the mixture is a little bit warm (around 40C - 104F)
- Using a mixer to whip on high speed till triple volume
- Then add 1/3 sifted plain flour every time while you slowly mix it by hand using a spatula, add 3 times flour until finished
- Lastly add warm milk while mixing by hand like the adding flour step.
- Pour the mixture over the baking Swiss tin 31cm x 25cm (12.5 x 10 inches) with baking paper underneath. Bake at 170C (338F) for 10 minutes only
Roll Cake Assembly
- After baking the sponge cake slab 15 minutes while it is still soft, apply a layer of whipped cream on top, then spread it evenly.
- Cut the flan in half, use a spatula knife then transfer it into the sheet cake with fresh cream on top, place on the top of sponge sheet.
- With a bag of fresh cream then pipe along the sides of flan to prevents forming holes when rolling
- With a paper underneath, start rolling from the top, slowly and carefully to make sure the flan not pull apart from the sheet cake. Then use the aluminium foil to wrap and secure the shape (can use sticky tape if you wish), leave it the fridge for at least 3 hours (I prefer overnight)
- Un-wrap it then spread a thin layer of fresh cream on top, sprinkle with caramelized almond flake on top, then it is ready to eat.
- To cut or slice, I use a serrated edge knife or called bread knife, dip a knife into a hot water and wipe it for every slice cut to make sure you will have a clean and smooth cut, looks attractive.
Video
Notes
Flan Caramel:
- Make sure the mixture of milk, eggs and sugar to be warmed, otherwise the baking time will be longer than 20 minutes.
- Keep watching while it is been baking, baking over time will cause the hard flan and bubbled.
- The longer leaving in the fridge, the easier cutting as it will set and keep the uniform better.
- The egg and sugar mixture have to be warmed, otherwise the volume will be hard to triple volume while whipping.
- After add sifted plain flour and milk, do not over mix, as the better will go thinner and so flat, will cause the sponge will be hard and crack once rolling, just slowly stir to combine.
- Baking 10 minutes or less only to make sure it is just cook, longer time will cause hard and cracking sponge.
Nutrition
Sodium: 370mg | Calcium: 432mg | Vitamin A: 1792IU | Sugar: 141g | Fiber: 1g | Potassium: 640mg | Cholesterol: 1011mg | Calories: 1135kcal | Saturated Fat: 13g | Fat: 33g | Protein: 38g | Carbohydrates: 170g | Iron: 6mg
DID YOU MAKE THIS RECIPE?I love hearing from you, simple tag me at @TheSweetHouseOfMisato