4 eggs, separated
1 cup sugar, divided
1 teaspoon vanilla extract, divided
3/4 cup plus 2 tablespoons sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup ground toasted almonds
1/2 cup sifted powdered sugar, divided
1 cup whipping cream
1 1/2 tablespoons amaretto
1 cup slivered almonds, toasted, chopped, and divided
1/2 cup red currant jelly, melted, and divided
Grease a 15- x 10- x 1-inch jellyroll pan; line with wax paper. Grease and flour wax paper. Beat egg yolks in a large bowl until thick and pale. Add 1/2 cup sugar, beating well. Stir in 1/2 teaspoon vanilla.
Beat egg whites at high speed of an electric mixer until foamy. Add remaining 1/2 cup sugar, 1 tablespoon at at time, beating until stiff peaks form; fold into egg yolk mixture. Combine flour, baking powder, salt, and ground almonds; fold into egg mixture. Spread into pan. Bake at 375° for 10 minutes.
Sift 2 tablespoons powdered sugar in a 15- x 10-inch rectangle on a towel. When cake is done, immediately loosen from sides of pan, and turn out onto towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; let cool completely.
Beat whipping cream, amaretto, and 1/2 teaspoon vanilla until foamy; gradually add remaining powdered sugar, beating until soft peaks form. Fold in 1/2 cup chopped almonds.
Unroll cake; remove towel. Brush cake with 1/3 cup jelly. Spread whipped cream mixture on cake, leaving a 3/4-inch margin around edges; reroll cake.
Place on a serving-plate, seam side down. Brush with remaining jelly. Sprinkle with 1/2 cup almonds. Cover and chill.
Yield: 10 servings