Festive Almond Swiss Roll
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Light, airy, and full of delicious flavor, this Almond Swiss Roll is a treat for all of your senses. This dessert recipe makes a delicious and unique holiday treat.
Almond Swiss Roll:
You are in for a treat today! This Almond Swiss Roll is one of the best desserts I’ve made in a long time. If you’re a fan of almonds, this is the dessert for you.
Why is it so delicious? A few reasons:
First, it’s wonderfully light and delicate. This is definitely a dessert, but it’s not heavy in any way. In fact, the cake almost melts in your mouth. The frosting is light too as it is made with whipping cream and no heavy or rich kinds of butter.
Second, the almond flavor really shines in this recipe. It’s not only baked into the cake batter but it’s splashed into the frosting with the help of Disaronno liqueur which is one of my favorites!
Finally, this Almond Swiss Roll is decorated with crunchy and toasted almonds for the perfect finishing touch. Not only do the almonds add a delightful decoration, but they also add a lovely toasty crunch that pairs perfectly with the delicate cake.
Sounds pretty wonderful, right? It would be a fabulous addition to any holiday dessert table.
Oh, and speaking of rolled cake desserts, I have a few others that I know you’re going to love as well! Be sure to check out these:
One final note: I wanted to also mention that in today’s post I’m joined once again by my Tastes of the Season blogger friends. We are all sharing a delicious holiday treat to help add a little sweetness to the season! If you’re looking for some new holiday dessert recipes, I’ve linked everyone below. These delicious and beautiful confections won’t disappoint!
And with that, I’d say it’s time to bake! Let’s whip up this Almond Swiss Roll.
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Want more? You can find the list of My Ultimate Kitchen Essentials HERE.
How to Make an Almond Swiss Roll:
Begin by preheating your oven to 350 degrees F. Spray a 13×18 sheet pan with baking spray, line with parchment paper, and then spray the parchment paper with baking spray. Set aside.
In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside. I’ve provided a full list of the ingredients and detailed recipe instructions in a printable recipe card below.
In a large bowl, beat the egg yolks and brown sugar until the mixture is light and falls from the beaters in ribbons. Stir in the almond extract. Then, fold in the dry ingredients.
In another large bowl, beat the egg whites until firm peaks form. Fold 1/4 of the egg whites into the yolk mixture. Then, gently fold in the rest to combine.
Pour the batter into the prepared sheet pan and spread it into an even layer with an offset spatula.
Bake for about 16-18 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean.
While the cake bakes, lay a tea towel on your countertop and sprinkle it with confectioners’ sugar.
Remove the cake from the oven and allow it to cool for about 2-3 minutes. Invert the cake onto another baking sheet, then remove the parchment paper. Invert the cake again and place it onto your prepared tea towel. (The side from which you removed the parchment paper should be against the tea towel.) Roll the cake up into the towel starting at either of the narrow ends. Set the rolled-up cake on a wire rack to cool completely.
While the cake cools, make the frosting by whipping the cream until soft peaks form. While whipping slowly, add the granulated sugar one tablespoon at a time. Sift the cocoa powder over the whipped cream, then whip again until stiff peaks form. Fold in the amaretto liqueur.
Carefully unroll your cooled cake. Spread about two-thirds of the frosting over the cake. Then, roll up the cake, without the towel.
Place the roll seam-side down onto a serving platter. Cover the top of the cake with the remaining frosting. Garnish with toasted almonds. Refrigerate until you’re ready to serve.
As I mentioned above, you are in for a treat with this Almond Swiss Roll. It is scrumptious!
There are a few fussy steps, but I’m confident you can tackle them. The end results are 100% worth it. This delightful cake may just become a new holiday favorite. Enjoy it!
Happy holiday baking, my friends!
Tastes of the Season Christmas Treats:
And remember, before you carry on with your day, be sure to check out all of the delicious Tastes of the Season treats I’ve linked below. I’m certain they’ll add a little sweetness to your holiday!
Peppermint Bark Pretzels by Ella Claire & Co. | Pecan Fudge Christmas Cookies by French Country Cottage | Dairy-Free Gingerbread Fudge by Zevy Joy
Peanut Brittle by Freutcake | Almond Swiss Roll by Inspired by Charm | 6 Minute Sea Salted Caramels by Handmade Farmhouse
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Almond Swiss Roll Recipe:
Almond Swiss roll
Ingredients
- 2 1/4 cups almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 9 eggs separated
- 1 cup packed brown sugar
- 1 teaspoon pure almond extract
Frosting:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons amaretto liqueur Disaronno
- 1 cup toasted sliced almonds
Instructions
- Begin by preheating your oven to 350 degrees F. Spray a 13×18 sheet pan with baking spray, line with parchment paper, and then spray the parchment paper with baking spray. Set aside.
- In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks and brown sugar until the mixture is light and falls from the beaters in ribbons. Stir in the almond extract. Then, fold in the dry ingredients.
- In another large bowl, beat the egg whites until firm peaks form. Fold 1/4 of the egg whites into the yolk mixture. Then gently fold in the rest to combine.
- Pour the batter into the prepared sheet pan and spread it into an even layer with an offset spatula.
- Bake for about 16-18 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean.
- While the cake bakes, lay a tea towel on your countertop and sprinkle it with confectioners’ sugar.
- Remove the cake from the oven and allow it to cool for about 2-3 minutes. Invert the cake onto another baking sheet, then remove the parchment paper. Invert the cake again and place it onto your prepared tea towel. (The side from which you removed the parchment paper should be against the tea towel.) Roll the cake up into the towel starting at either of the narrow ends. Set the rolled-up cake on a wire rack to cool completely.
- While the cake cools, make the frosting by whipping the cream until soft peaks form. While whipping slowly, add the granulated sugar one tablespoon at a time. Sift the cocoa powder over the whipped cream, then whip again until stiff peaks form. Fold in the amaretto liqueur.
- Carefully unroll your cooled cake. Spread about two-thirds of the frosting over the cake. Then, roll up the cake, without the towel.
- Place the roll seam-side down onto a serving platter. Cover the top of the cake with the remaining frosting. Garnish with toasted almonds. Refrigerate until you’re ready to serve.
Nutrition
This recipe is adapted from Sift Magazine.
Excited to try this. Love almonds/almond flavor, and not a huge fan of chocolate, so this looks light and perfect.
I was curious why it takes 18-19 hours to make…I think there’s an error in your baking time at the top of the recipe. Should be 18 minutes.
What a fabulous dessert. It’s somehow light and rich all at the same time. Fabulous!
I totally know what you mean. After eating it you feel satisfied, but not so heavy. Glad you enjoyed it!
xo Michael
I want to make this. It is so beautiful. Is 1/4 the correct amount of flour? It seems low for this sized cake. Thank you!
This is so gorgeous Michael! You make the prettiest roll cakes.