Almond-Cardamom Budapest Roll Recipe

Active Time:

30 mins

Total Time:

1 hr 15 mins

Yield:

8 to 10 servings

The best part of Ann Taylor Pittman’s melt-in-your-mouth rolled meringue cake is that its beauty belies its easy preparation. Traditional recipes for Budapest rolls call for hazelnut flour in the meringue cake and whipped cream and mandarin oranges in the filling. In this version, easier-to-find almond flour — the delicate flavor of which allows the citrus to truly shine — takes the place of the hazelnut flour. Instead of the usual canned fruit, fresh navel orange supremes dot the filling; be sure to pat them dry with paper towels to prevent weepy whipped cream. A bit of cardamom grounds the cake in the spirit of the holidays, when sweet spices abound. Use a serrated knife to cut the delicate cake to prevent smashing the entire roll.

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Ingredients

6 large egg whites, at room temperature
1/2 teaspoon ground cardamom
1/4 teaspoon table salt
2/3 cup granulated sugar
1/4 teaspoon almond extract
1 cup almond flour (about 3 1/2 ounces)
1 tablespoon cornstarch
1 1/2 cups heavy cream
1/3 cup plus 1 tablespoon powdered sugar, divided, plus more for dusting
1 teaspoon grated orange zest (from 1 orange)
1 cup navel orange segments (from 3 medium-size oranges)
2 ounces dark chocolate, chopped (about 1/3 cup) and melted
2 tablespoons chopped salted roasted almonds

Directions

Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper; set aside. Beat egg whites, cardamom, and salt with a stand mixer fitted with the whisk attachment on medium speed until frothy, 1 to 2 minutes. Increase mixer speed to medium-high; gradually add granulated sugar, beating until well combined, 1 to 2 minutes. Increase mixer speed to high; beat until stiff peaks form, 1 to 2 minutes. Beat in almond extract until combined, about 10 seconds.
Whisk together almond flour and cornstarch in a medium bowl until mixture is combined and no clumps remain. Using a spatula, gently fold almond flour mixture into egg white mixture in 2 additions, folding until mixture is well combined after each addition. Spoon batter into a large piping bag. Snip a hole in bottom corner of bag to make a 3/4- to 1-inch opening. Pipe batter onto prepared baking sheet in consecutive touching lines running parallel to one short edge of baking sheet to create a 10- x 14-inch rectangle.
Bake at 350°F until top of cake is light golden and springs back when lightly touched, 16 to 18 minutes. Cake should be slightly tacky but not sticky.
Carefully slide cake, on parchment paper, onto a wire rack; let cool completely, about 30 minutes. (Do not roll the warm cake as you would a traditional jelly roll; it is sure to break.)
Clean and dry the stand mixer bowl and whisk attachment. Place cream and 1/3 cup powdered sugar in mixer bowl; beat with whisk attachment on medium speed until frothy and beginning to thicken, about 1 minute. Increase mixer speed to medium-high; beat until stiff peaks form, about 1 minute. Beat in orange zest until combined, about 5 seconds. Arrange orange segments in a single layer on paper towels, and gently pat dry with more paper towels.
Heavily dust a sheet of parchment paper with powdered sugar. Carefully flip cake over, parchment side up (it’ll still be stuck to the parchment), onto sugar-dusted parchment paper. Carefully peel away parchment paper from top of cake; if it sticks, lay damp paper towels on parchment for a couple of minutes to loosen.
Spread whipped cream over cake, leaving a 3/4-inch border on all sides. Gently press orange segments evenly into whipped cream. Starting at one short end of cake, gently roll up cake jelly roll–style using parchment paper to help support, rolling against the “grain” of the cake. (Some cracking is normal.) Brush off excess powdered sugar, if needed.
Place cake, seam side down, on a platter; trim edges, if desired. Sprinkle cake with remaining 1 tablespoon powdered sugar. Drizzle with melted chocolate, and sprinkle with almonds. Serve immediately.