Chocolate Almond Sponge Roll
|Sifted cake flour||1⁄2 Cup (8 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Eggs||4 , separated|
|White sugar||3⁄4 Cup (12 tbs)|
|Red food coloring||1 Drop|
|Icing sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Pint|
|White sugar||1 Teaspoon|
|Almond extract||3 Drop|
|Sliced almonds||1⁄2 Cup (8 tbs), toasted, if desired|
Grease a 10" x 5" x 1" jelly roll pan.
Cut a piece of waxed paper to fit the bottom.
Grease the paper well.
Sift together the flour, cocoa, baking powder, and salt.
Beat egg yolks until thick.
Continue beating, gradually adding the white sugar.
The mixture should become thick and light yellow-coloured.
Add the sifted dry ingredients to the yolks.
Add the food colouring and vanilla to this batter.
Beat the egg whites until stiff but not dry.
Fold them very carefully into the batter.
Bake 13 minutes at 375 degrees.
In the meantime, sprinkle a small tea towel with icing sugar.
Remove from the oven, loosen edges of cake with a knife.
Turn the pan over on the sugary towel.
Gently pull off the pan and the waxed paper, using the towel as a help.
Roll up the cake lengthwise and cool the cake rolled up on a rack.
Whip the cream.
Add the 1 tsp sugar and almond extract.
Spread over the cooled chocolate roll.
Sprinkle with almonds.