Almond Raspberry Cream Roll

Recipe by Kathy
READY IN: 1hr 15mins




  • 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 teaspoons 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" border at one end.
  • Carefully roll cake, starting from opposite end.
  • Place on serving plate, seam-side down. Frost with remaining whipped cream. Decorate with remaining 1/4 cup almonds. Serve immediately or refrigerate.