Almond-raspberry cream roll dessert recipe from 1984

Instructions

1. Preheat oven to 375 (F).
2. Line a jelly roll pan, 15-1/2- by 10-1/2- by 1-inch, with foil or parchment paper; heavily grease with shortening.
3. Combine flour, baking powder, and salt; reserve.
4. Beat eggs on high speed until foamy, about 3 to 5 minutes.
5. Gradually beat in granulated sugar.
6. On low speed, beat in water, 1/2 teaspoon vanilla, and almond extract.
7. Gradually beat in flour mixture until smooth.
8. Pour evenly into pan.
9. Bake for 12 to 15 minutes or until toothpick inserted in center comes out clean.
10. Meanwhile, sift powdered sugar onto a towel until evenly coated.
11. When cake is done, immediately reverse pan onto towel.
12. Peel off foil.
13. 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.
14. Finely chop 1 cup almonds and fold into one-half of the whipped cream. (Reserve remaining whipped cream in a refrigerator.)
15. Unroll cooled cake.
16. Spread with raspberry jam.
17. Spread whipped cream-almond mixture on top of jam, leaving a 1-inch border at one end.
18. Carefully roll cake, starting from opposite end.
19. Place on serving plate, seam-side down.
20. Frost cake with remaining whipped cream.
21. Decorate as shown with remaining 1/4 cup almonds.
22. Serve immediately or refrigerate.