Table of Contents
Make jelly roll cake as directed substituting 1/2 teaspoon almond extract for the vanilla. In small bowl, whip 1/2 cup whipping cream, 2 teaspoons powdered sugar and 1/4 teaspoon almond extract to stiff peaks. Spread over cake and roll as directed. Store covered in refrigerator.
The whisk attachment should be used on a stand mixer to beat room temperature eggs for 6 minutes on medium speed. Mix the cake mix, oil, and water together. Cook spray should be applied to a jelly roll pan that is 10x15x1 inches. Make sure the batter is spread evenly into the pan.
Ingredients
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