Orange Zest Almond Cake Roll
This healthy, vibrant Japanese cake roll has been calling my name for a while now! I absolutely love visiting the local bakeries to order not just the flaky sweetheart cakes, fleecy sweet buns, and unearthly pastries, but also the soft, pillow-y roll cakes that almost seem to melt in your mouth upon first bite. Taking inspiration from Rice 'N Flour's delightful Japanese Fruit Roll Cake recipe, I am happy to bring roll cakes into availability in not the bakeries, grocery stores, nor my nagging cravings, but also in your own kitchen-- and this time, in a guilt-free form! I decided to put my own twist on this recipe by subbing the cream for a lighter, not to mention high-protein, almond butter cream that is almost too easy to make. This treat also calls for a touch of tanginess, sourced by a few citrus fruits, as well as crunch of rich, nuttiness from, of course, almonds. If anyone in need of a small, healthful treat to pass time amid the prelude of summer, and too enjoys the art of baking, you have come to the right recipe.
Cuisine: Asian-fusion
Serving(s): 1 roll (good for 8x8 in. baking pan)
Level: Medium
Level: Medium
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients
For cake:
- 2 eggs
- 1 tablespoon oil
- 1 tablespoon honey
- 1/4 cup milk
- 1/4 cups all-purpose flour
- lemon juice
- 2 tablespoons white granulated sugar
- pinch of salt
For filling:
- 1/2 cups almond butter powder
- 1/2 cups milk
- 1/4 cups white granulated sugar
- 1 tablespoon grated orange zest
For topping:
- ~1/2 cups chopped almonds
- freshly grated orange zest
Instructions:
- Separate egg yolks and egg whites into separate glass bowls.*
- In the bowl with egg yolks, whisk together yolks, oil, honey, milk, salt and flour until a smooth mixture with no lumps forms.
- In the bowl with egg whites, squeeze in a few drops of lemon juice. Whip egg whites with an electric mixer (or with your hands for the gainz) on low to achieve soft peaks. Once the whites begin frothing, add a tablespoon of sugar. Once ribbons begin to appear, add in the last tablespoon of sugar. Continue to whip on lowest setting until egg whites hold up by themselves, but melt back into the mixture after a few seconds. Do not overbeat!
- Scoop 1/3 of the egg whites into the egg yolk mixture. With a rubber spatula, fold gently until just incorporated. Repeat 2 more times with the remaining egg whites. Stop folding just when the two mixtures are fully combined with no visible egg whites. Do not overmix!**
- Pour batter into 8x8in square baking pan. Drop the pan a few times to level out the top of the batter, and most importantly, to expel the excess air bubbles on the surface. Place baking pan on a tray, and pour in some water in the tray to set up a water bath! Bake the batter for 25-30 minutes at 300-320 degrees Fahrenheit.
- While waiting, combine almond butter powder and sugar, followed by milk and orange zest. With an electric mixer, whisk together the ingredients until smooth and fluffy.
- Take out cake, and immediately remove from the pan onto a plate/cool surface. If there are any crisped or hardened edges, trim them off. While the cake cools for ~5 minutes, prepare to spread the filling on the cake.
- Spread the almond butter filling on the cake, and afterwards transfer to a flat surface shrouded by wrinkle free ~10x10in saran wrap. Gently pull upwards the excess 2 inches of saran wrap off the bottom, and carefully roll the cake into a cylinder. Pinch the excess 2 inches of the left and right ends of the saran wrap and twist in opposite directions tightly. Roll the swiss roll a few times on the counter to ensure it is tightly compacted.***
- Refrigerate for an hour.
- Take roll out and place on a flat, workable surface. Spread almond butter over the top surface. Cover with chopped almonds.
- Slice into your soft, mellow swiss roll and enjoy!
Notes:
*opt for glass bowls or otherwise stainless steel bowls, and ensure there are no grease residues or water droplets remaining inside the bowl.
**in lifting your spatula, batter should fall slowly, creating ribbons and holding shape.
***do not stress about cracks and fractures on the sides! You can cut them off when served. As for fissures forming in the center of the roll, we can cover that up with the toppings! :)
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