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Raspberry Almond Jellyroll


  • 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)

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  1. In a mixing bowl, beat eggs until light and fluffy.
  2. Gradually beat in sugar.
  3. Beat in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla extract.
  4. Combine flour, baking powder and salt; beat into egg mixture until smooth.
  5. Line a greased 15 x 10 x 1-inch baking pan with greased wax paper.
  6. Spread batter evenly in pan.
  7. Bake at 375 degrees F for 12 to 15 minutes or until the cake springs back when lightly touched.
  8. Cool in pan on a wire rack for 15 minutes.
  9. 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.
  10. Meanwhile, beat cream, confectioners' sugar and remaining extracts until soft peaks form.
  11. Place half of the whipped cream in another bowl and refrigerate.
  12. 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.
  13. Lace, seam side down, on a serving plate.
  14. Frost with chilled whipped cream.
  15. Garnish with remaining almonds and raspberries and mint, if desired.

Source: Country Woman magazine - January/February 2001