🧈🧈Butter Cream Cake Roll ❤️❤️
This elegant dessert features a light sponge cake rolled with a creamy almond buttercream. It's a perfect treat for any occasion and combines the nutty richness of almonds with a delicate sponge.
Ingredients:
Cake Base:
5 eggs
50 g vegetable oil
50 g milk
60 g cake flour
50 g granulated sugar
5 g lemon juice
5 g vanilla extract
Butter Cream:
50 g unsalted butter, softened
10 g granulated sugar
2 g salt
150 g heavy cream, room temperature
Topping:
60 g almond flakes or sliced almonds
Instructions:
Prepare the Topping:
Preheat the oven to 320°F (160°C).
Spread almond flakes on a baking tray and bake for 8-10 minutes until light golden brown. Alternatively, you can use store-bought toasted sliced almonds.
Let the almonds cool.
Make the Cake Base:
Preheat the oven to 338°F (170°C). Line a 28x28x2.6 cm baking pan with parchment paper or a baking mat.
Separate the eggs, placing the egg whites in a cool bowl.
In a separate bowl, mix vegetable oil and milk. Sift in cake flour and mix until just combined. Add egg yolks and mix well. Set aside.
In the chilled bowl, beat egg whites with sugar, lemon juice, and vanilla extract using a hand mixer until soft peaks form.
Fold a scoop of whipped egg whites into the batter, then gently fold in the remaining egg whites until just combined.
Pour the batter into the prepared pan, smooth the surface, and tap the pan to level it.
Bake for about 23 minutes, or until the surface is golden brown.
Allow the cake to cool on a rack. Once cool to the touch, release the sides with an icing spatula, turn the cake upside down onto parchment paper, and remove the pan. Peel off the baking mat or parchment paper and set aside.
Prepare the Butter Cream:
In a clean bowl, beat softened butter, granulated sugar, and salt until light and fluffy.
Gradually add room temperature heavy cream while continuing to beat until stiff peaks form.
Assemble the Cake Roll:
Spread the buttercream onto the golden brown side of the cooled cake and smooth it out.
Use a rolling pin to gently roll the cake into a log shape.
Spread the remaining buttercream over the outside of the cake roll and smooth it out.
Cover the cake with roasted sliced almonds.
Slice and serve.
This Almond Butter Cream Cake Roll is both beautiful and delicious, perfect for impressing guests or treating yourself to a special dessert! Enjoy🟤🟤
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