For the Almond Cake:
4 oz (1 cup) cake flour
7 oz (1 cup) granulated sugar, divided use
1 tsp baking powder
½ tsp salt
½ cup vegetable oil
¼ cup water
4 egg yolks, at room temperature
1 tsp vanilla extract
1 tsp almond extract
6 egg whites, at room temperature
¼ tsp cream of tartar
For Assembly:
3 cups heavy cream
3 oz (3/4 cup) powdered sugar
1 oz (1/3 cup) unsweetened cocoa powder
12 oz fresh raspberries
⅓ cup sliced almonds
Chocolate curls or shavings, optional
Instructions
Spray a 12x18-inch rimmed baking sheet (half sheet size) with nonstick cooking spray. Line it with parchment, spray the parchment, and dust it with a light layer of flour. Don't skip this step or you won't be able to roll the cake properly! Preheat the oven to 325 F.
In a large bowl, sift or whisk together the cake flour, ¾ cup (5.25 oz) granulated sugar, the baking powder, and salt. In a small bowl, whisk together the oil, water, yolks, and both extracts.
Place the egg whites in the bowl of a large stand mixer fitted with the whisk attachment. Begin to whip them on medium speed. When the whites are frothy, add the cream of tartar and continue whipping. Once they start to hold soft peaks, slowly add the remaining ¼ cup sugar, a spoonful or two at a time, until it's all added. Beat the whites on medium-high speed until they're glossy and hold firm peaks.
Add the yolk mixture to the dry ingredients, and stir them together with a spatula until smooth. Gently fold a third of the beaten egg whites into the mixture, trying not to over-mix and deflate the whites. Add the rest of the whites in two batches, stirring delicately. Pour the cake batter into the prepared pan and gently smooth it into an even layer.
Bake the cake at 325 F for 18-20 minutes, until it is a light golden brown and it springs back when pressed. Cool the cake on a wire rack until it is at room temperature. While you wait for it to cool, place a mixing bowl and whisk attachment in the refrigerator to chill.
To make the chocolate whipped cream, pour the cream into the chilled mixing bowl. Sift the powdered sugar and cocoa powder on top, then mix on medium speed, stopping occasionally to scrape the sides of the bowl. Whip until the cream is starting to hold peaks, but stop when it has the texture of shaving cream—don't overbeat, or it will separate and look grainy.
Coarsely chop the raspberries, reserving a few whole ones for decoration.
Using a ruler, measure the cake into five equal strips widthwise, and cut the cake with a sharp paring knife. If you are using a 12x18-inch pan, you should have five strips that are 12 inches long and a little more than 3.5" wide. Lift up a strip and cut through the parchment underneath, so each strip of cake has a corresponding strip of parchment underneath it. Keep the cake strips in the pan for now.
Spread a little more than half of the chocolate whipped cream on top of the cake in an even layer. Distribute the chopped raspberries evenly on top, and scatter the almonds over the raspberries. Press down on the berries and nuts gently, to embed them in the cream.
Beginning with a cake strip at the edge of the pan, start rolling it into a cylinder, using the parchment to help roll the cake, and peeling the parchment back as you go. The filling might start squirting out of the cake a little bit, and that's okay—that's part of the beauty of this dish! Once the cake is rolled in a tight cylinder, stand it up in the center of your serving dish.
Take a second strip of cake and start winding it around the first, beginning where the first strip ended. Press it firmly against the sides of the cake as you wind, using the cream to help adhere it to the cake. Peel back the parchment as you press the cake together. Repeat with the remaining strips of cake, winding them in a spiral and peeling the parchment off. Once the last cake strip is on, gently press the whole cake together with your hands to get it as firm and secure as possible.
Frost the sides of the cake with the remaining chocolate whipped cream. If desired, top the cake with a few chocolate shavings, whole raspberries, and/or extra almond slices.
Refrigerate the cake for at least an hour, so that it will be firm enough to cut neatly. The cake can be made up to a day ahead of time—if making a day ahead, carefully wrap it in plastic wrap or store in a covered cake dish so it's not exposed to air in the refrigerator the entire time. Leftovers will keep for several days in the refrigerator.
source: http://www.sugarhero.com
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