Strawberry Almond Cream Roll Recipe

READY IN: 1hr 5mins




  • Preheat oven to 375 degrees.
  • Line pan with aluminum foil and generously grease foil with margarine.
  • Beat eggs in bowl at high speed for at least 5 minutes until thick and the color of lemons.
  • Gradually add sugar, then reduce to low speed and add water and almond extract. Combine remaining dry ingredients and add to mixture slowly.
  • Beat at low speed until batter is smooth.
  • Pour into greased, foil-lined pan.
  • Bake 12 to 15 minutes until toothpick inserted in center comes out clean; Remove immediately from pan and carefully invert onto towel that has been dusted abundantly with confectioners sugar; Carefully remove foil and trim any hard edges;Lightly dust cake bottom with additional powdered sugar.
  • While still hot, carefully roll cake and towel to form a 10 1/2" roll and Cool 30-40 minutes on wire rack.
  • While cake is cooling, slice strawberries and prepare almond whipped cream by beating remaining filling ingredients at medium speed until stiff.
  • Unroll cake, remove towel, and spread cake with half of whipped cream.
  • Arrange sliced strawberries on top and re-roll. Dust with powdered sugar, cover with plastic wrap and refrigerate about an hour before serving.
  • Slice and top with additional whipped cream.
  • Note: Chill bowl and beaters before preparing whipped cream filling.