Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the middle of the oven. Place the sliced almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool. Once completely cooled, place the nuts in a small food processor, along with 1 tablespoon of the cake flour, and process until finely ground. 

Note: The almonds need to be at room temperature before grounding to prevent them from clumping. Adding flour when grinding the nuts also prevents the nuts from clumping as it absorbs any oil exuded from the almonds.

Increase the oven temperature to 450 degrees F (230 degrees C). Grease, or spray with Pam, a 17 inch (43 cm) x 12 inch (30 cm) jelly roll pan, line with parchment, and then grease and flour the parchment paper (or spray with Baker's Joy). Set aside.

While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the two yolks, add the additional yolk, and the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

Meanwhile, in a small bowl whisk together the remaining 2 tablespoons of cake flour and the ground almonds. Set aside.

Once the eggs are at room temperature, place them in your mixing bowl, that is fitted with the paddle attachment. Add 1/2 cup (100 grams) of the granulated white sugar to the yolks and beat on high speed for five minutes, or until pale, thick and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract.

Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture over the batter and fold in.

In a large clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Beat in the remaining one tablespoon (13 grams) granulated white sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then fold in the rest of the whites.  Pour the batter into the prepared pan, spreading the cake batter with an offset spatula.

Bake for 7 minutes or until golden brown. A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back.

Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with confectioners sugar. Carefully remove the parchment paper, sprinkle the cake lightly with powdered sugar, and roll up the sponge, with the towel, while it is still hot and pliable. Place on a wire rack to cool. (If the parchment paper sticks to the cake, lightly brush the back of the paper with a little warm water, allow to stand for a few moments, then peel the paper from the cake.)

Raspberry Cream Filling: 

Cover and chill the bowl and beaters in the freezer for at least 30 minutes. When chilled, beat the heavy whipping cream until soft peaks form. Add the jam and sugar and beat until stiff peaks form.

When ready to fill, unroll the sponge, spread with the filling, and reroll. Transfer to a serving platter, cover, and chill in the refrigerator for a few hours or overnight. Just before serving, dust with confectioners sugar. Cut the cake into slices using a serrated knife.

Source:

Beranbaum, Rose Levy. The Cake Bible. William Morrow and Company, Inc. New York: 1988.