1 cup sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup granulated sugar
1 Tbsp frozen orange juice concentrate, thawed
2 Tbsp water
3/4 cup strawberries (sliced)
1/2 cup blueberries
2 cups (1 pint) heavy cream
1/2 cup confectioner's sugar
1/2 tsp. almond extract
Grease 15 X 10 X 1-inch jelly roll pan. Line bottom with waxed paper; grease paper. Preheat oven to 375F.
Sift flour, baking powder and salt onto a piece of waxed paper
Beat eggs in medium sized bowl with electric mixer at high speed until thick. Beat in sugar, 1 tablespoon at a time, and continue to beat a high speed until creamy and thick.
Turn mixture to a low speed. Beat in orange juice and water. Sift flour mixture over little by little and beat until smooth. Do not overbeat. Pour batter into prepared pan, spreading gently to corners.
Bake in preheated oven for 12 minutes or until center springs back lightly when touched.
Loosen cake around edges with a paring knife; invert onto a clean towl that has been dusted with 10X sugar; peel off paper. Trim 1/4 inch from all sides with a sharp knife for easier rolling. Roll up cake and towel together, starting with one of the long sides. Cool completely on a wire rack.
Beat cream in a medium-sized bowl until stiff. Beat in 10X sugar and extract.
Unroll cale, spreadhalf the cream, spoon 3/4 of the strawberries and blueberries over the cream. Roll up cake and filling, using towel to aid rolling. Place roll, seam side down, on serving plate. Spread with remaining cream, garnish with remaining fruit.