Almond paste makes the cake a bit sticky, so be sure to coat the wax paper in the pan with cooking spray and dust with flour before spooning in the batter. Combining the almond paste and sugar in a blender or food processor helps incorporate the paste into the batter without lumps. This cake can be made a day in advance; just wrap it in plastic wrap, and store in the fridge.
Cooking Light APRIL 2007
Preheat oven to 350°.
To prepare cake, combine granulated sugar and almond paste in a blender or food processor; process until well blended. Set aside.
Coat a 15 x 10-inch jelly-roll pan with cooking spray. Line bottom of pan with wax paper. Coat paper well with cooking spray. Dust with 2 teaspoons flour; set aside.
Lightly spoon remaining 2/3 cup flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk.
Place eggs in a large bowl, and beat with a mixer at high speed until pale and fluffy (about 4 minutes). Gradually add granulated sugar mixture and vanilla, beating at medium speed until smooth (about 3 minutes). Sift half of flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture. Spread batter evenly into prepared pan. Bake at 350° for 10 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan, and turn out onto a dishtowel dusted with 2 tablespoons powdered sugar; carefully peel off wax paper. Sprinkle cake with 2 tablespoons powdered sugar; cool 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely (about 30 minutes).
Unroll cake carefully; remove towel. Spread jam over cake, leaving a 1/2-inch margin around the outside edges. Reroll cake; place, seam side down, on a platter.
Place cream and 1/4 cup powdered sugar in a medium bowl; beat with a mixer at high speed until stiff peaks form. Cut cake into 8 slices with a serrated knife. Top each slice with whipped cream and raspberries, if desired.
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