Recipe here:www.joyofbaking.com/AlmondSpongeRoll.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Almond Sponge Roll. When a Sponge Cake is baked in a sheet pan and then rolled around a filling, it is called a Roulade (for the French), a Jelly Roll (for the Americans), and a Swiss Roll (for the English). No matter what you call this type of cake, its pretty pinwheel design, its delicious flavor, and its soft, melt-in-your-mouth texture, make it a favorite. I love this cake’s subtle almond flavor which goes beautifully with raspberry flavored whipped cream. While a dusting of powdered sugar is all the garnish this cake really needs, it is so pretty when decorated with swirls of whipped cream and shaved almonds.
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