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Add a photoServings: 10
Ingredients
- 1/2 c. sugar
- 1/2 c. water
- 6 x Large eggs separated
- 3/4 tsp cream of tartar
- 2/3 c. sugar divided
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1/4 tsp salt
- 1/2 c. grnd almonds
- 1/4 c. all-purpose flour ConfectionerOs sugar
- 1 Tbsp. almond- or possibly cherry-flavored liqueur optional Chocolate frosting (about 2 c.) Sliced blanched almonds optional Cinnamon candies optional Sliced green glace cherries optional
Directions
- Lightly grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line bottom with waxed paper. Grease again. Set aside.
- In small saucepan, bring 1/2 c. sugar and water to boiling. Reduce heat. Simmer 1 minute. Set aside to cold.
- In large mixing bowl, beat egg whites with cream of tartar at high speed till foamy. Add in 1/3 c. of the sugar, 2 Tbsp. at a time, beating constantly till sugar is dissolved (rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved) and whites are glossy and stand in soft peaks.
- In small mixing bowl, beat egg yolks at high speed till thick and lemon-colored, about 3 to 5 min. Gradually beat in remaining 1/3 c. of the sugar till blended. Beat in vanilla, almond extract and salt. In small bowl, stir together grnd almonds and flour. Sprinkle over whites. Add in beaten yolk mix. Gently, but thoroughly, fold yolk mix and almond mix into whites. Pour into prepared pan. Gently spread proportionately.
- Bake in preheated 400i F oven till top springs back when lightly touched with finger, about 10 to 12 min. Dust clean tea towel with confectionerOs sugar. With spatula, loosen cake from sides of pan and invert onto prepared towel. Carefully pull waxed paper off bottom of cake. Trim all edges with serrated knife.
- Stir liqueur, if you like, into cooled, reserved sugar syrup. Spoon proportionately over inside surface of warm cake. Starting from short edge, roll up cake, rolling towel with cake. Place wrapped roll seam-side down on wire rack till cold, about 30 min.
- Carefully unroll cake. Spread with about 1 c. chocolate frosting. Reroll. Place seam-side down on serving platter. Spread with about 1 c. additional frosting, using small spatula to create tree-bark effect. Garnish with sliced almonds, candies and cherries, if you like.
- Note: If prepared in advance, baked and cooled cake may be frzn without filling. Wrap well with aluminum foil or possibly plastic wrap. To thaw, let wrapped cake stand at room temperature about 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 10 servings | |
| Calories 147 | |
| Calories from Fat 35 | 24% |
| Total Fat 4.0g | 5% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 100mg | 4% |
| Potassium 93mg | 3% |
| Total Carbs 24.21g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 23.68g | 16% |
| Protein 4.17g | 7% |
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