1 cup sifted cake flour
1 tsp. baking powder
¼ tsp. salt
3 eggs
¾ cup sugar
1 tbsp. frozen concentrated orange juice, thawed
powdered sugar
½ tsp. almond extract
2 cup whipping cream, whipped
2 pint sliced fresh strawberries, sweetened to taste

Line greased 10x15x1 inch jelly roll pan with greased and floured waxed paper. Sift first 3 ingredients together. Beat eggs in bowl until thick. Add sugar gradually, beating until very thick and creamy. Beat in orange juice and 2 tablespoons water. Add flour mixture gradually, beating until smooth. Pour batter into prepared pan, spreading into corners. Bake at 375 degrees for 12 minutes.

Invert cake onto towel dusted with powdered sugar. Roll up and cool completely.

Blend ½ cup powdered sugar and almond extract with whipped topping. Unroll cake. Trim crust from edges.