Almond and Cardamom Budapest Roll  

The nicest part about Ann Taylor Pittman's melt-in-your-mouth rolling meringue cake is that its appearance belies its simplicity  

Traditional Budapest roll recipes include hazelnut flour in the meringue cake and whipped cream with mandarin oranges in the filling.   

In this variation, almond flour, which is easier to buy and has a subtle flavor that allows the citrus to shine, replaces hazelnut flour.   

Instead of canned fruit, use fresh navel orange supremes in the filling; make careful to blot them dry with paper towels to avoid weepy whipped cream.   

A dash of cardamom grounds the cake in the spirit of the holidays, when sweet spices are abundant. To avoid breaking the delicate cake, cut it with a serrated knife.  

Preheat the oven to 350° F. Line a large rimmed baking sheet with parchment paper and set aside.  

Beat egg whites, cardamom, and salt with a stand mixer fitted with the whisk attachment on medium speed for 1 to 2 minutes, or until frothy.   

Increase the mixer speed to medium-high; gradually add the granulated sugar, mixing until well incorporated, 1 to 2 minutes.  

Most Annoying Quality Of Each Zodiac Sign