Fluffy Almond Cake Roll

There’s something so comforting about rolling up a cake with your own two hands. Every time I make this almond cake roll, it takes me back to watching my mom in the kitchen, carefully peeling back the parchment paper and crossing her fingers that the cake wouldn’t crack. These days, I make this recipe when I want something that feels a bit fancy but doesn’t require hours in the kitchen. The almond flavor is just right – not too strong, but enough to make you notice. And the best part? You can make it ahead of time, which means less stress when company’s coming over. After years of making this recipe, I’ve learned all the little tricks to get it right, and I’m excited to share them with you.

What Kind of Almonds Should I Use?

For this cake roll, you’ll want to stick with sliced almonds rather than whole, chopped, or slivered varieties. Sliced almonds are thin, flat pieces that have been cut horizontally from blanched almonds, giving them a delicate appearance that works perfectly for both decoration and texture in this dessert. You can find them in most grocery stores, usually in the baking aisle or with other nuts. If your sliced almonds aren’t super fresh, you can quickly toast them in a dry pan over medium heat for 3-4 minutes until they’re lightly golden – this brings out their natural flavor and adds an extra crunch to your cake roll.

Options for Substitutions

Here are some helpful substitutions you can try with this cake roll recipe:

• Cake flour: If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for every cup of flour. Just make sure to sift them together well.
• Heavy whipping cream: You can use mascarpone cheese mixed with a bit of milk for the filling, though the texture will be different. For a dairy-free option, well-chilled coconut cream can work too.
• Sliced almonds: Feel free to swap these with other nuts like chopped pistachios or hazelnuts. You could even use toasted coconut flakes for a different twist.
• Vanilla essence: Any extract will work here – try almond extract for extra nutty flavor, or maple extract for a different taste. Use the same amount as called for in the recipe.
• Lemon juice: You can use lime juice or even orange juice in the same amount. The acid helps stabilize the egg whites, so don’t skip this ingredient entirely.
• Vegetable oil: Any neutral-flavored oil like canola or sunflower oil works perfectly fine here. Just avoid strongly flavored oils like olive oil.

Watch Out for These Mistakes While Baking

The biggest challenge when making a cake roll is preventing cracks, which often happen when the cake is rolled too cool – the key is to roll the cake while it’s still warm from the oven, using a clean kitchen towel dusted with powdered sugar.

Temperature control is crucial throughout the process, so avoid overbaking the cake (it should spring back when lightly touched) and make sure your eggs are at room temperature before starting, as cold eggs won’t whip up to the same volume and can result in a dense, flat cake.

When whipping the cream filling, keep a close eye on it and stop as soon as stiff peaks form – overwhipped cream becomes grainy and butter-like, making it difficult to spread evenly.

For the perfect spiral pattern, spread your filling in an even layer leaving a small border around the edges, and use gentle, consistent pressure while rolling to prevent air pockets or an uneven shape.

What to Serve With Almond Cake Roll?

This light and airy almond cake roll pairs perfectly with a hot cup of coffee or tea for an afternoon treat. A dollop of fresh whipped cream on the side adds an extra touch of indulgence, while fresh berries like strawberries or raspberries bring a nice pop of color and tartness to balance the sweet cake. If you’re serving this for dessert after dinner, try adding a scoop of vanilla ice cream or a drizzle of warm caramel sauce to make it extra special. Keep in mind that since this is already a rich dessert, simple accompaniments work best!

Storage Instructions

Keep Fresh: Once you’ve filled and rolled your almond cake, wrap it tightly in plastic wrap and pop it in the fridge. It’ll stay fresh and tasty for up to 3 days. The cream filling actually helps keep the cake nice and moist, making it perfect for making a day ahead for special occasions.

Freeze: This cake roll freezes surprisingly well! Wrap it securely in plastic wrap, then aluminum foil, and freeze for up to 1 month. Just remember that the texture of the whipped cream might change slightly after freezing.

Thaw & Serve: When you’re ready to enjoy your frozen cake roll, move it to the fridge and let it thaw overnight. For the best texture, take it out about 30 minutes before serving to let it come to room temperature. This helps the cake get back its soft, fluffy texture.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 25-30 g
• Fat: 110-120 g
• Carbohydrates: 150-160 g

Ingredients

• 5 eggs
• 50 grams vegetable oil
• 50 grams milk
• 60 grams cake flour
• 50 grams white sugar
• 5 grams lemon juice
• 5 grams vanilla essence
• 50 grams unsalted butter
• 10 grams white sugar
• 2 grams salt
• 150 grams heavy whipping cream
• 60 grams sliced almonds

Step 1: Prepare the Almond Flakes

Preheat the oven to 320℉ (160℃).

Spread 60g of almond flakes evenly on a baking tray and bake for 8-10 minutes, or until the flakes turn a very light golden brown.

Alternatively, you can use store-bought toasted sliced almonds.

Once done, set them aside to cool down.

Step 2: Prepare the Cake Batter

First, separate the eggs, keeping the egg whites cool in the fridge.

In a clean bowl, combine vegetable oil and milk, then sift in cake flour and mix until just combined.

Add the egg yolks to the mixture and mix well, then set it aside for later use.

Step 3: Preheat the Oven and Prepare the Baking Pan

Preheat the oven to 338℉ (170℃).

Line a 28*28*2.6cm baking pan with parchment paper or a baking mat.

This will be ready for when the batter is prepared.

Step 4: Beat the Egg Whites and Mix with Batter

Remove the bowl of egg whites from the fridge.

Add sugar, lemon juice, and vanilla extract to it, and beat with a hand mixer until soft peaks form.

Take a scoop of the whipped egg white and gently fold it into the batter.

Then, add the rest of the whipped egg whites and gently fold until just combined.

Step 5: Bake the Cake

Pour the entire batter into the prepared baking pan.

Smooth the surface and give the pan a tap or two to remove air bubbles.

Bake in the preheated oven for about 23 minutes or until the surface is golden brown.

Remove the cake promptly from the oven and let it cool on a cooling rack.

Once the surface is cool to the touch, release the sides with an icing spatula, quickly turn the cake upside down on parchment paper, and remove the pan.

Carefully peel off the parchment paper or baking mat.

Set aside to cool completely.

Step 6: Prepare the Whipped Cream and Assemble the Cake

In a clean bowl, beat together softened butter, sugar, and salt with a hand mixer until light and fluffy.

Gradually add in room temperature heavy cream while continuing to beat until stiff peaks form.

Spread the whipped cream evenly onto the golden brown side of the cooled cake, smoothing it out.

Use a rolling pin to help roll the cake into a cake roll shape.

Step 7: Final Touches and Serving

Spread the remaining whipped cream onto the surface of the cake roll and smooth it out.

Cover the entire cake roll with the roasted sliced almonds.

Slice and serve your beautiful and delicious cake roll!