Line bottom of 18-x-12-inch jelly roll pan with waxed paper or parchment paper. Set aside. Preheat oven to 325°F.
Add beans to Kitchen Mill, and grind into flour. In mixing bowl, stir together flour, cornstarch, â…“ cup sugar, baking powder, and salt. In separate bowl, whisk together water, oil, egg yolks, and almond extract.
In large mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in remaining sugar until stiff, shiny peaks form. Pour egg yolk mixture into dry ingredients. Beat for 1 minute or until very smooth and blended. Beat in ½ of egg white mixture. Fold in remaining egg white mixture until well blended.
Pour into prepared jelly roll pan. Use spatula to smooth top. Bake for 15 minutes or until cake springs back when touched in center. Let cool for 5 minutes.
Spread tea towel on flat surface. Loosen edges of jelly roll, and invert onto tea towel; peel off paper with sharp knife. Cut about ¼-inch strip from each edge. Roll up cake with tea towel, and transfer to rack to cool. Once cooled, unroll and remove tea towel. Spread cake with whipped cream or whipped topping; sprinkle with ½ cup strawberries. Gently roll up, and wrap with waxed paper or plastic wrap. Refrigerate for at least 4 hours or up to 24 hours.
Meanwhile, add 2 cups strawberries, strawberry spread or jam, and ½ tsp almond extract to FourSide jar. Secure lid and select "Sauces." Place jelly roll on serving platter, spoon 1 cup strawberry sauce around it, and pour remaining sauce into small bowl. Slice 1 cup strawberries, and scatter around jelly roll. Garnish with mint leaves.
To serve, cut jelly roll into 1-inch-thick slices. Serve with bowl of sauce.