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Limoncello Almond Cake Roll

Limoncello Almond Cake Roll

  • Author: Crystal
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Indulge in a light, fluffy sponge cake infused with bright lemon and a splash of limoncello, rolled around a creamy almond frosting and studded with crunchy candied almonds. Perfect for celebrations or a delightful afternoon treat.

Ingredients

Scale
  • 4 large eggs (room temperature)
  • ¾ cup (150 g) granulated sugar
  • 1 Tbsp vegetable oil
  • 2 Tbsp milk
  • 1 tsp lemon extract
  • 1 cup (120 g) all‑purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp yellow gel food coloring
  • ½ cup powdered sugar (for dusting)
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 4 cups (450 g) powdered sugar
  • 1 tsp vanilla extract
  • ⅔ cup crushed Sconza Lemoncello Chocolate Almonds
  • 2 Tbsp dark cocoa powder (for dusting)
  • 2 Tbsp Limoncello or vodka (optional)
  • 3–4 large eggs (for candy shells)
  • 6 oz white candy melts
  • 1 Tbsp vegetable shortening or coconut oil
  • ¼ cup limoncello liqueur
  • Additional speckled candy almond eggs
  • Candy eggshells
  • Fresh mint sprigs

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease two 9‑inch round cake pans and line with parchment.
  2. Separate egg whites and yolks. Beat egg whites with a pinch of salt until stiff peaks form; set aside.
  3. In another bowl, whisk egg yolks with granulated sugar until pale and thick.
  4. Add oil, milk, lemon extract, and yellow gel food coloring; mix well.
  5. Fold in flour, baking powder, and salt until just combined.
  6. Gently fold the beaten egg whites into the batter, preserving the airy texture.
  7. Divide batter between the two pans, smooth tops, and bake 12‑15 minutes or until a toothpick comes out clean.
  8. Cool cakes in pans for 5 minutes, then turn out onto a clean kitchen towel; peel parchment and let cool completely.
  9. Meanwhile, prepare the filling: beat cream cheese, butter, powdered sugar, and vanilla until smooth.
  10. Fold in crushed almonds and cocoa powder; set aside.
  11. Trim the cooled sponge layers to even rectangles and spread a thin layer of the almond‑cocoa frosting on one layer.
  12. Roll the cake tightly using the kitchen towel, then chill for 30 minutes.
  13. Prepare candy shells: melt candy melts with shortening, dip egg halves, place on parchment, and let set.
  14. Brush the rolled cake with limoncello, then pipe reserved frosting around the seam.
  15. Decorate with candy almond eggs, candy shells, and fresh mint sprigs.

Notes

For a gluten‑free version, substitute the all‑purpose flour with a 1:1 gluten‑free blend. The cake can be stored, wrapped tightly, in the refrigerator for up to 3 days. Serve chilled or at room temperature, and enjoy with a drizzle of extra limoncello if desired.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: B
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 22 g
  • Sodium: 120 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 70 mg

Keywords: lemon, almond, limoncello, cake roll, dessert

Find it online: https://crystalrecipes.com/limoncello-almond-cake-roll/