Almond Spongecake Roll



  1. 3/4 cup flour
  2. 3/4 cup chopped PLANTERS Almonds, divided
  3. 1 tsp. CALUMET Baking Powder
  4. 1/4 tsp. salt
  5. 3 eggs
  6. 1 cup granulated sugar
  7. 1 tsp. almond extract, divided
  8. 1 cup powdered sugar, divided
  9. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  10. 1-1/2 cups thawed COOL WHIP Whipped Topping


  1. Preheat oven to 375F.
  2. Grease 15x10x1-inch baking pan; line with wax paper.
  3. Grease and flour wax paper; set aside.
  4. Place flour, 1/2 cup of the almonds, the baking powder and salt in blender; cover.
  5. Blend until almonds are finely ground and mixture is well blended; set aside.
  6. Beat eggs, granulated sugar and 1/2 tsp.
  7. of the almond extract in large bowl with electric mixer on high speed until thickened.
  8. Gradually add flour mixture, beating until well blended after each addition.
  9. Spread evenly into prepared pan.
  10. Bake 15 min.
  11. or until top of cake springs back when touched.
  12. Immediately dust top with 1/4 cup of the powdered sugar; place clean kitchen towel on top of cake.
  13. Invert cake onto towel.
  14. Remove pan; carefully peel off paper.
  15. Dust cake with 1/4 cup of the remaining powdered sugar.
  16. Starting at one of the short sides, roll up cake and towel together.
  17. Cool completely on wire rack.
  18. Beat cream cheese, remaining 1/2 cup powdered sugar and 1/2 tsp.
  19. almond extract in medium bowl with electric mixer on medium speed until well blended.
  20. Add whipped topping; mix well.
  21. Carefully unroll cake; remove towel.
  22. Spread cream cheese mixture evenly onto cake; sprinkle with remaining 1/4 cup almonds.
  23. Reroll cake; wrap in plastic wrap.
  24. Refrigerate at least 1 hour or until ready to serve.
  25. Store leftover dessert in refrigerator.