Preheat your oven to 375℉ and line a half baking sheet (18”X13”X1”) with parchment paper and spray generously with nonstick baking spray.

In a medium bowl, with a hand mixer, beat your eggs until they are thickened, about 5 minutes. Gradually beat in your sugar. Once sugar is well combined, add in your oil, water, vanilla, and almond extract. Mix well.

In a separate bowl, sift together your flour, baking powder, and salt. On the lowest speed of your hand mixer, gradually mix the dry ingredients into the wet ingredients. Beat until the batter is smooth.

Pour the batter into your prepared pan, spread evenly, filling each corner. Bake until a toothpick inserted into the center comes out clean, 12-15 minutes. While cake is baking, prepare a clean towel on a flat surface dusted with powdered sugar.

Once your cake is ready, allow it to cool slightly, about 5 minutes. Loosen the cake from the sides of the pan and turn over onto your towel. carefully remove the parchment paper and trim the edges so you have clean straight sides.

While your cake is still very warm, roll the cake and towel, width wise, into a log. Allow the log to cool for a while, about 20-30 minutes.

Carefully unroll your log and remove the towel and prepare your jelly by mixing it with a fork to make it easier to spread. Spread the jelly or jam evenly onto the inside of the unrolled log, and gently roll back into a log, keeping the end tucked slightly under the log.

Sprinkle with more powdered sugar and serve.