Limoncello Almond Cake Roll ππ
Limoncello Almond Cake Roll ππ
Prep Time: 20 minutes | Cooking Time: 10-12 minutes | Total Time: 1 hour 45 minutes
Kcal: 210 kcal | Servings: 10 servings
_____Ingredients:_____
For the Cake:
3 large eggs
100g (1/2 cup) granulated sugar
Zest of 1 lemon
1/2 tsp almond extract
75g (2/3 cup) all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
Powdered sugar, for dusting
For the Filling:
150g (1 cup) powdered sugar
115g (1/2 cup) unsalted butter, softened
2 tbsp limoncello liqueur
Zest of 1 lemon
1-2 tbsp lemon juice
_____Directions:_____
Preheat the oven to 350Β°F (175Β°C). Grease and line a 10x15-inch jelly roll pan with parchment paper, leaving an overhang on the long sides.
In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 5 minutes.
Beat in the lemon zest and almond extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared pan and spread it out evenly.
Bake for 10-12 minutes, or until the cake is golden and springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once baked, immediately invert the cake onto the prepared towel and carefully peel off the parchment paper.
Starting at one short end, gently roll up the cake with the towel. Let it cool completely.
While the cake is cooling, make the filling. In a mixing bowl, beat together the powdered sugar and softened butter until smooth.
Add the limoncello, lemon zest, and lemon juice, and beat until well combined and fluffy.
Once the cake is completely cool, carefully unroll it and spread the filling evenly over the surface.
Re-roll the cake without the towel, starting from the short end. Wrap it tightly in plastic wrap and chill in the refrigerator for at least 1 hour before serving.
Dust with powdered sugar before slicing and serving.
