Almond Sponge Roll:
Preheat oven to 350 degrees F (177 degrees C). Place
almonds on a baking sheet and bake about 5-7 minutes or until lightly browned
and fragrant. Remove from oven and let cool. Then place the nuts in a small food
processor, along with 1 tablespoon of the flour, and process until finely
ground. Transfer to a bowl
and whisk in the remaining 2
tablespoons of cake flour.
oven temperature to 450 degrees F (230 degrees C). Butter, or spray with a
non-stick spray, a 17 x 12 inch (43 x 30 cm) baking pan, line
with parchment, and then butter and flour the paper (or spray with a
Meanwhile, while the eggs are
cold, separate two of the eggs, placing the yolks in one bowl and
the whites in another. To the two yolks, add the additional yolk, and the two
remaining eggs. Cover with plastic wrap and bring the eggs to
room temperature (about 30 minutes). Then place the yolks and whole eggs in your
mixing bowl, fitted with the paddle attachment (can use a hand mixer). Add 1/2
cup (100 grams) white sugar and beat on high speed for about 5 minutes, or until
pale, thick and fluffy. (When you slowly raise the beaters the batter will fall
back into the bowl in slow ribbons.) Beat in the vanilla extract.
Sift half the almond/flour
mixture over the egg mixture and gently
fold in with a rubber spatula. Sift the remaining
almond/flour mixture over the
batter and fold in.
In a clean mixing
bowl, with the whisk attachment, beat the egg whites until foamy. Add the
cream of tartar and continue beating until soft peaks form. Beat in the
remaining one tablespoon white sugar and beat until stiff
peaks form. Gently fold a little of the whites into the batter to lighten it,
and then fold in the rest. Evenly pour the
batter into the pan, smoothing the top.
Bake for 7 minutes or
until golden brown and a toothpick inserted will come out clean. Immediately
upon removing from the oven invert the cake onto a clean dish
towel sprinkled with confectioners sugar. Carefully remove
the parchment paper, sprinkle the cake lightly with powdered sugar, and roll up
the sponge, with the towel, while it is still hot and pliable. Place on a wire
rack to cool.
Raspberry Cream Filling: Cover
and chill the bowl and whisk in the freezer for about 15 minutes.Then beat the cream until soft peaks form. Add the jam and sugar and beat
just until stiff peaks form. Unroll the sponge, spread with the filling, and reroll. Transfer to a serving platter,
cover, and chill in the fridge for a few hours. Just
with confectioners sugar.
Makes about 6 servings.