Almond Cake Roll
Serving Size / Yield
- ½ tsp Oil
- 5 oz Semisweet Chocolate, melted
- 1-2 tsp milk
- 1 Tbsp Butter
- 3 Eggs, separated
- ½ cup Granulated Sugar
- ⅓ cup Water
- 1 tsp Vanilla
- ¾ cup All Purpose Flour
- 2 Tbsp Cinnamon
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 1 cup almonds
- Mint Leaves
Start by preheating the oven to 350 degrees.
Line a 9x9 inch cake pan with wax paper and grease the op with cooking spray.
Melt the chocolate with milk and butter in the microwave.
Stir constantly, until chocolate is completely melted. Let cool.
In a medium bowl, beat egg yolks and 1/2 cup granulated sugar until light and fluffy.
Add in melted chocolate and stir.
Mix in water and vanilla. Blend well.
In a different bowl, sift flour, cocoa powder, almonds, baking powder, baking soda and salt together and add to the chocolate mixture.
In a large bowl, beat egg whites until soft peaks form.
Gently fold into the chocolate mixture.
Pour into the pan only halfway.
Bake for about 10-15 minutes or until toothpick inserted into center comes out clean.
Carefully loosen sides of cake from wax paper.
Invert cake onto towel sprinkled with cinnamon.
Peel off wax paper.
Roll warm cake in half.
Let cool completely.
Garnish with mint.