Raspberry almond jellyroll recipe in the cake category

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 and spread with jam to within 1/2 inch of edges.

Spread with almond mixture and reroll.

Place, seam side down, on a serving plate.

Frost with chilled whipped cream.

Garnish with remaining almonds and raspberries and mint, if desired.