Preheat oven: to 180°C (350°F). Line a 10×15-inch (25×38 cm) baking sheet with parchment paper.
Make the sponge cake:
In a large bowl, beat egg yolks with half of the sugar and vanilla extract until pale and fluffy.
In another bowl, whisk egg whites with a pinch of salt until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
Gently fold the egg whites into the yolk mixture.
Sift flour and cornstarch over the mixture and fold gently until fully combined.
Bake:
Spread the batter evenly on the prepared baking sheet.
Bake 10–12 minutes until lightly golden and springy to the touch.
Roll the cake:
While still warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off parchment paper.
Roll the cake up with the towel from one short end to form a spiral. Let cool completely.
Prepare the filling:
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Unroll the cooled cake carefully. Spread raspberry jam evenly, then top with whipped cream.
Roll with filling:
Roll the cake back up gently without the towel.
Place seam-side down on a serving plate.
Serve:
Dust with powdered sugar and slice into portions.
Optional: garnish with fresh raspberries or chocolate shavings.
💡 Tips:
Make sure the cake is still slightly warm when rolling the first time to prevent cracking.
You can substitute raspberry jam with other fruit jams like strawberry, apricot, or blueberry.
For a richer flavor, add a little lemon zest to the whipped cream.
If you want, I can also give you a fancier version with a marbled sponge and raspberry cream cheese filling—it’s extra decadent and perfect for special occasions.
