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. Amaretto

1 1/2 c. slivered almonds

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.