Graham Cake Roll
|Graham cracker crumbs||1 Cup (16 tbs)|
|Roasted alfalfa sprouts||1 Cup (16 tbs) (1/8 Inch)|
|Baking powder||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Cream||2 Cup (32 tbs), whipped|
|Confectioners sugar||3⁄4 Cup (12 tbs)|
Preheat oven to 375°.
Prepare a 15 x 10-inch jelly roll pan; butter pan, line with waxed paper, butter paper.
Combine crumbs, sprouts and baking powder in bowl.
In mixing bowl beat yolks, gradually adding sugar, until light.
Beat in vanilla and almond extracts.
Add crumb mixture and stir in.
Beat whites with pinch of salt until stiff but not dry.
Fold into yolk mixture.
Spread batter in lined pan.
Bake for 15 minutes until cake is firm to the touch.
Turn out onto clean towel.
Let rest for 5 minutes.
Strip off paper.
Beat cream with rum and sugar.
Spread 2/3 of cream over roll.
Spread with remaining cream, covering up cracks if there are any.
Refrigerate until ready