Chocolate-Almond Cake Roll – a delicious recipe with eggs, cocoa, baking powder, flour, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F Spray a 151/2 x 101/2-inch jelly roll pan with non-stick baking spray; line with parchment paper or waxed paper and spray paper also.
2
Beat eggs, preferably with a whisk, with baking powder and salt until thick and light-colored; add the vanilla and mix.
3
Stir together sugar, cocoa and flour.
4
Gradually add the whisked egg mixture.
5
Do not overmix.
6
Turn into prepared jelly roll pan and spread evenly.
7
Bake 10 minutes.
8
Remove from oven.
9
Immediately turn from pan onto a towel that has been dusted with confectioners sugar.
10
Quickly remove the paper.
11
Roll, jelly-roll fashion,, with the towel inside and enwrapping cake.
12
Chill.
13
Cream the cheese with the almond filling.
14
Unroll the cake, spread with almond cheese and re-roll, jelly-roll style.
15
Chill until cold.
522
kcal
Calories
33
g
Fat
45
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 eggs, room temperature, 4 tablespoons cocoa, ¾ teaspoon baking powder, 1 tablespoon all-purpose flour, and more.
Yes, Chocolate-Almond Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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