Raspberry Almond Jellyroll

Source: Country Woman magazine - January/February 2001

3 eggs
1 cup granulated sugar
1/3 cup water
1 1/2 teaspoons almond extract, divided
1 1/2 teaspoons vanilla extract, divided
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cup whipping cream
3/4 cup confectioners' sugar
1 1/4 cups blanched slivered almonds, toasted, divided
2/3 cup seedless raspberry jam
Fresh raspberries and mint (optional)

In a mixing bowl, beat eggs until light and fluffy. Gradually beat in sugar. Beat in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla extract.

Combine flour, baking powder and salt; beat into egg mixture until smooth. Line a greased 15 x 10 x 1-inch baking pan with greased wax paper. Spread batter evenly in pan. Bake at 375 degrees F for 12 to 15 minutes or until the cake springs back when lightly touched. Cool in pan on a wire rack for 15 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper. Roll up cake in the towel, jellyroll style, starting with a short side. cool for 30 minutes.

Meanwhile, beat cream, confectioners' sugar and remaining extracts until soft peaks form. Place half of the whipped cream in another bowl and refrigerate. Chop 1 cup almonds; fold into remaining cream. Unroll cake; spread with jam to within 1/2 inch of edges. Spread with almond mixture. Re-roll. Place, seam side down, on a serving plate. Frost with chilled whipped cream. Garnish with remaining almonds and raspberries and mint, if desired.