From The Viennese
Pastry Book
The best
jelly roll ever, it’s super moist because it's made with almond flour. However, no one will be able to tell and your gluten-free friends will be forever grateful. The other great benefit is that it's extremely simple to make. Fill the roll with whipped cream, jelly or
chocolate ganache.
Yield: 8-10
servings
5 egg yolks
1 cup
confectioners sugar (generous)
5 egg
whites
1/8 teaspoon
sugar
2 ¼ cups
finely ground, blanched almonds
Preheat
oven to 400 degrees F.
Butter a 10”
x 16” jelly-roll pan. Line it with parchment
paper (cut parchment paper at corners to make it fit smoothly). Butter the parchment paper.
Beat the eggs
yolks and sugar until pale, creamy and thick, approximately 6-8 minutes. In a separate bowl, beat the eggs whites until
very stiff but not dry. Gently fold the eggs
whites and almonds into the yolk mixture.
Fold gently until thoroughly mixed.
Pour
batter, spreading evenly, into the jelly-roll pan. Place pan into oven.
Reduce heat immediately to 350 degrees. Bake 12-15 minutes until lightly browned and springy
to the touch.
Remove the
cake with parchment paper from the pan.
Roll lengthwise with the parchment paper into loose roll (from short end
to short end). Place on a wire rack to
cool completely.
When cool,
gently unroll and spread whipped cream evenly over the surface.
It is fragile and can crack, but once re-rolled
and iced, no one will know.
Re-roll, removing the parchment paper as you
proceed. Refrigerate.
This roll
can be iced with a frosting of your choice. It keeps well in the refrigerator for several
days.