Chocolate Almond Cake Roll
4 eggs, room temperature
4 tablespoons cocoa
3/4 teaspoon baking powder
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup sugar
1 package (8 oz) cream cheese, softened
1 can Solo or 1 jar Baker Almond filling
Preheat oven to 375° F. Spray a 15-1/2 x 10-1/2-inch jelly roll pan with
non-stick baking spray; line with parchment paper or waxed paper and spray paper
Beat eggs, preferably with a whisk, with baking powder and salt until thick and
light-colored; add the vanilla and mix.
Stir together sugar, cocoa and flour. Gradually add the whisked egg mixture. Do
Turn into prepared jelly roll pan and spread evenly. Bake 10 minutes.
Remove from oven. Immediately turn from pan onto a towel that has been dusted
with confectioners sugar. Quickly remove the paper. Roll, jelly-roll fashion,,
with the towel inside and enwrapping cake. Chill.
Cream the cheese with the almond filling. Unroll the cake, spread with almond
cheese and re-roll, jelly-roll style. Chill until cold.
For an alternate filling try 1 package (8 0z) cream cheese, softened, 3
tablespoons sugar, 2 tablespoons raspberry liquer or milk, 1 can Solo or 1 jar
Baker Raspberry filling.
8 to 10 servings