Simple almondy cake batter is baked and spread with raspberry jam and a thick layer of whipped cream before it's rolled, chilled, dusted with sugar, and sliced for dessert.
Martha Stewart Living, July 2006
- Vegetable oil cooking spray
- 1/2 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for sheet
- 3 tablespoons finely ground toasted blanched almonds
- 1/8 teaspoon salt
- 3 large eggs, plus 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- Confectioners' sugar, for dusting
- 1 1/4 cups homemade or good-quality jam, such as <u>Raspberry-Orange Zest Jam</u>
- 1 cup heavy cream
- Preheat oven to 400 degrees. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; coat with cooking spray. Dust with flour; tap out excess, and set aside. Stir flour, ground almonds, and salt in a bowl; set aside.
- Put eggs, yolks, and granulated sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
- Sift flour mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour butter down side of bowl; gently fold. Spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 7 to 8 minutes.
- Run a knife around sides of cake. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Roll cake in towel, starting at a short end. Let cool completely, seam side down.
- Unroll cake. Spread with jam, leaving a 1/2-inch border. Whip cream until soft peaks form; spread over jam. Roll cake without towel, starting at a short end. Refrigerate 30 minutes (up to 3 hours). Serve dusted with confectioners' sugar.
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