|
3/4 cup Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
3 Eggs
1 cup granulated Sugar
1/3 cup Water
1 1/2 teaspoons Vanilla, divided
1 teaspoon Almond Extract
Powdered Sugar
2 cups heavy Cream
3/4 cup powdered Sugar
3 Tablespoons Amaretto or Almond Extract
1 1/4 cups Slivered Almonds, lightly toasted
2/3 cup seedless Raspberry Jam
|
|
|
Heat oven to 375 degrees. Line a 15 x 10 jelly roll pan with foil or parchment. Grease heavily with shortening. Combine flour, baking powder, and salt. Put aside. Beat eggs on high speed until foamy (3-5 minutes). Gradually beat in granulated sugar. On low speed beat in water, 1/2 tsp. vanilla, and almond extract. Gradually beat in flour mixture until smooth. Pour evenly into pan. Bake 12-15 minutes or until toothpick comes out clean. Meanwhile, sift powdered sugar onto a towel until evenly coated. When cake is done, immediately reverse pan onto towel. Peel off foil. Roll up cake and towel together from narrow end. Cool thoroughly on wire rack. Meanwhile, whip heavy cream, 3/4 cup powdered sugar, remaining 1 teaspoon vanilla, and amaretto until stiff. Finely chop 1 cup almonds and fold into half of the whipped cream. Reserve remaining whipped cream in refrigerator. Stir raspberry jam until smooth and spreadable. Unroll cooled cake. Spread on jam. Spread whipped cream/almond mixture on top of jam, leaving 1 inch border at one end. Carefully roll cake, starting from opposite end. Place on servine plate, seamside down. Frost with remaining whipped cream. Decorate with remaining 1/4 cup almonds. Serve immediately or refrigerate.
|
