Almond Sponge Roll Recipe

Almond Sponge Roll Recipe

Ingredients:

8 pcs of eggs (large); separated
2 tsps of sweetener (Splenda)
1 c of almonds (ground)
1 tsp of vanilla extract

For the Filling:
8 oz of cheese (Mascarpone)
8 oz of cheese (Ricotta)

Instructions:

Heat oven (325 degrees F). Butter a foil-lined pan, let foil extend over edges.

Beat yolks till light; gradually add almonds (or almond meal) and half of sweetener, while constantly beating. Beat whites of egg till stiff then gently add the vanilla; fold gently. Fold mixture of yolks onto the mixture of whites.

Transfer batter onto prepared pan. Bake inside preheated oven for fifteen mins. When done, invert cake onto a parchment paper. Gently remove foil.

Combine the Mascarpone and Ricotta; mix thoroughly then add sweetener as desired. Spread onto the cake then slowly and carefully roll up. Let it cool then serve.

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