INGREDIENTS:
- 3/4 c. cake flour
- 1 tsp. baking powder
- 3 eggs
- 1 c. sugar
- 1/3 c. water
- 1 tsp. almond extract
- 1/2 tsp. vanilla
- 2/3 c. seedless raspberry jam
- --TOPPING:--
- 2 c. heavy cream
- 3/4 c. powdered sugar
- 1 tsp. vanilla
- 3 tbsp. Amaretto1 1/2 c. slivered almonds DIRECTIONS:
- Blend dry ingredients and reserve. Beat eggs for five minutes,
- gradually add sugar and beat well. Add water, almond extract and
- vanilla and gradually beat in flour mixture. Pour into 15x10x1 pan,
- greased and lined with parchment. Bake at 350 degrees 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, vanilla. Spread one-third over jam on
- cake, top with 1 cup almonds. Roll cake and frost with remaining
- whipped cream. Decorate with remaining almonds. Section XI
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