Ingredients:
- powdered sugar (for dusting)
- red food coloring (optional)
- prepared whipped cream, for garnish (optional)
- 4 fresh cherries , with stems intact, for garnish (optional)
Directions:
- Cake: Put the egg yolks in a mixer bowl & the egg whites into a small container & set aside. In a small bowl, combine the flours & the baking powder. Set aside. Grease & flour a 10x15x1 inch jelly roll pan & preheat oven to 375 degrees.
- Beat egg yolks & almond extract on high speed until thick & bright yellow (this takes several minutes) & then very slowly begin adding in the 1/3 cup of sugar, beating til nearly dissolved. Beat in the strawberry jam. Transfer this mixture to a smaller bowl & set aside.
- Wash & dry the mixer bowl & wire whip thoroughly, to remove any yolk mixture, & then add the egg whites. Beat on medium speed until soft peaks form. Slowly add the 1/2 cup sugar & beat until stiff peaks form.
- Gently fold egg yolk mixture into beaten egg whites until almost combined & then sprinkle the flour mixture in & fold everything together. Try to keep as much volume as possible during this step.
- Lightly spread batter into prepared jelly roll pan, making sure to push it into the corners too.
- Bake at 375 degrees for 12 minutes or until cake springs back when lightly touched.
- Remove from oven & gently loosen the edges of the cake from the pan.
- Lay out a large, clean kitchen towel & sprinkle the surface with powdered sugar. Quickly flip pan over onto powdered sugar & let cake fall out. Lightly dust the top with powdered sugar. From a short end, begin rolling both the cake & the towel into a log. Dusting additional powdered sugar on the underside of the towel as you go. Place rolled cake & towel on a wire rack to cool (45-60 minutes).
- Filling: Beat mascarpone cheese, cream cheese, butter & almond extract til combined. Begin adding powdered sugar, a cup at a time, until the mixture thickens but is still a spreading consistency.
- Stir in the chopped fresh cherries & a few drops of the red food coloring, if desired.
- Assembly: Unroll cake & spread filling to within one inch of the edges all the way around. Roll up cake & filling only this time, lay a medium piece (about 8 ) of waxed paper over the top of the roll & carefully wrap the roll in the paper. Transfer to a platter & place in the refrigerator for about an hour, turning the roll over at about 30 minutes to avoid a flat area from forming.
- When chilled, remove waxed paper & place roll seam side down on serving platter. Place 4 small dollops of whipped cream across the top of the roll & place one cherry on top of each dollop. Serve immediately or refrigerate until serving time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1495.92 Kcal (6263 kJ) | ||
| Calories from fat | 659.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.32g | 113% | |
|---|---|---|---|
| Cholesterol | 87.31mg | 29% | |
| Sodium | 1593.8mg | 66% | |
| Potassium | 3209.84mg | 68% | |
| Total Carbs | 196.11g | 65% | |
| Sugars | 126.15g | 505% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 18.19g | 36% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 152.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 421.55 Kcal (1765 kJ) | ||
| Calories from fat | 185.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.66g | 113% | |
|---|---|---|---|
| Cholesterol | 24.6mg | 29% | |
| Sodium | 449.13mg | 66% | |
| Potassium | 904.53mg | 68% | |
| Total Carbs | 55.26g | 65% | |
| Sugars | 35.55g | 505% | |
| Dietary Fiber | 0.22g | 3% | |
| Protein | 5.13g | 36% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.2mg | 4% | |
| Calcium | 43mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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