Best Jelly-Roll Ever! (Flourless)

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.