Almond Clementine Swiss Roll
Yield1 log cake
- 6 whole clementines, peeled
- 100g (3/4 cup plus 2 tablespoons) cake flour
- 20g (2 tablespoons) cornstarch
- 1 teaspoon baking powder
- Pinch of coarse salt
- 6 large eggs, whites and yolks separated
- 100g (1/2 cup) sugar, divided
- 1/4 teaspoon cream of tartar
- 65g (1/3 cup) canola or other neutral-flavored oil
- 1 teaspoon almond extract
- Zest of 1 clementine
Sweetened cream cheese:
- 16oz cream cheese, softened
- 1/2 cup confectioner’s sugar
- Pinch of coarse salt
- Preheat the oven to 350°F and line a large rimmed baking sheet (half size sheet pan) with parchment paper.
- In a medium bowl, whisk to combine the cake flour, cornstarch, baking powder, and salt.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place the egg yolks in a separate large mixing bowl. Whisk the egg whites on medium speed until foamy, 1 to 2 minutes. Add 50g (1/4 cup) of the sugar and the cream of tartar, increase the speed to medium-high, and whisk until stiff peaks form, 5 to 7 minutes.
- To the yolks, add the remaining 50g (1/4 cup) sugar, the canola oil, almond extract, and zest. Vigorously whisk until pale and smooth, about 3 minutes. Using a flexible spatula, scoop 1 cup of egg white mixture and fold into the egg yolk mixture until fully incorporated. Fold the remaining egg white mixture into the yolk mixture in three additions, alternating each addition with half the flour mixture and reaching to the bottom and around the sides of the bowl as you fold so that no traces of flour remain. Take care not to deflate the beaten egg whites too much as you fold.
- Transfer the batter to the prepared baking sheet and smooth the top using an offset spatula. Make sure the batter is even and reaches the edges of the sheet. Bake until the center is set and the top is lightly golden brown, 10 to 12 minutes.
- Transfer the baking sheet to a wire cooling rack and allow the cake to cool for 10 minutes. Run an offset spatula around the edges of the pan to help release the cake. Starting from one short side, carefully roll up the cake into a log, using the parchment paper to assist you. Once rolled, allow the cake to cool for 10 more minutes. Unroll the cake and allow it to cool completely. A thin layer of cake may stick to the parchment, but that’s normal.
- Prepare the cream cheese: Combine cream cheese, powdered sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sugar is incorporated, 1 minute. Increase to medium speed, and mix until cream cheese is smooth and airy, 3 minutes.
- Spread the cream cheese on the cake in an even layer. Arrange the clementines in a row (see photos for how to arrange the clementines so you get a segmented cross-section with each slice), touching each other, along one of the short sides. Starting along that same side, carefully and tightly roll up the cake over the clementines and continue until fully rolled. Set the cake seam-side down, wrap in parchment paper or plastic wrap. Chill in the fridge for at least 1 hour, or up to overnight, to set. Slice with a sharp or serrated knife and serve.
A Recipe From: Eat Cho Food