Oven: 375
12 Minutes
1 c sifted cake flour
1 t baking powder
1/4 t salt
3 large eggs
3/4 c sugar
1 T orange juice concentrate, thawed
1 c powdered sugar
1/2 t almond extract
2 c whipping cream, whipped
4 c fresh strawberries, sliced, sweetened with sugar
Line a greased 15x10 jelly roll pan with greased and floured wax paper. Sift flour, baking powder and salt together. Beat eggs in separate bowl until thick. Add sugar gradually, beating well after each addition. Add orange juice concentrate and 2 T water; beat well. Add flour mixture gradually beating well after each addition. Spread batter evenly in prepared pan. Bake until cake tests done. Turn cake out onto one towel dusted with 1/2 c powdered sugar. Roll as for jelly roll; cool completely. Fold 1/2 c powdered sugar and almond extract gently into whipped cream. Unroll cake; trim edges, and spread with half the whipped cream mixture. Spoon 3 c strawberries over whipped cream. Re-roll cake. Place seam side down on serving plate. Top with remaining whipped cream and strawberries.