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Almond Raspberry Cream Roll
3/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup water
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup seedless raspberry jam
2 cups heavy cream
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons Amaretto
1 1/2 cups slivered almonds
Blend dry ingredients and reserve.
Beat eggs for five minutes.
Gradually add sugar and beat well.
Add water, almond extract and vanilla extract, and gradually beat in flour mixture.
Pour into 15 x 10 x 1-inch jellyroll pan, greased and lined with parchment.
Bake at 350 degrees F for 12-15 minutes.
Release on sugared (confectioners' sugar) linen towel and roll immediately. Cool.
Unroll and spread raspberry jam on cake.
Whip heavy cream, sugar and vanilla extract.
Spread one-third over jam on cake, top with 1 cup almonds.
Roll cake and frost with remaining whipped cream.
Decorate with remaining almonds.
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