New Year's Amond Log Cake

Ingredients:

• 5 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 5 egg yolks
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup ground toasted almonds
• 3/4 cup sifted cake flour
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Powdered sugar
• 1-3/4 cups whipping cream
• 1 8-ounce can almond paste
• 1/4 cup whipping cream
• 2 tablespoons amaretto or 2 teaspoons vanilla
• 1/4 cup toasted almond slices

Directions:

1. Grease a 15x10x1-inch baking pan. Line with
waxed paper. Grease and flour waxed paper; set
aside. Beat egg whites, salt, and cream of tartar
in a large bowl with an electric mixer on high
speed until stiff peaks form (tips stand straight).

2. Beat egg yolks in a medium bowl with an electric
mixer on high speed for 5 minutes or until thick
and pale. Gradually add granulated sugar, beating
on high speed until sugar is almost dissolved. Stir
in the 1 teaspoon vanilla and the ground almonds.
Stir flour, nutmeg, and cinnamon together; gently
stir into egg yolk mixture. Fold about one-fourth
of the egg white mixture into the flour mixture to
lighten. Fold remaining egg white mixture into
flour mixture just until combined. Spread in the
prepared pan. Bake in a 350 degree F oven for 12
to 15 minutes or until cake springs back. Do not
allow to brown.

3. Immediately loosen cake from pan. Invert cake
onto a towel sprinkled with powdered sugar. Re-
move waxed paper. Roll up warm cake and towel
together, jelly-roll style, starting from a short side.
Cool completely on a wire rack.

4. For almond filling, beat the 1-3/4 cups whipping
cream in a large bowl with an electric mixer on
medium speed until soft peaks form (tips curl over);
set aside. Finely crumble almond paste into a
medium bowl. Add the 1/4 cup whipping cream and
the amaretto or 2 teaspoons vanilla. Beat with an
electric mixer on low speed until nearly smooth.
Fold about one-fourth of whipped cream into almost
paste mixture to lighten. Fold remaining whipped
cream into almond paste mixture.

5. Gently unroll cake. Spread half of the almond
filling on cake to within 1 inch of the edges. Roll up
cake, without towel, into a spiral, starting from a
short side. Place on a serving plate. Lightly frost cake
with remaining filling and sprinkle with toasted sliced
almonds. Garnish with purchased marzipan pigs for
luck or assorted fruits, if desired. Makes 12 servings.

Make-Ahead Tip: Refrigerate prepared cake, covered,
for up to 8 hours.