Raspberry Cake Roll

Directions

• Step one

  Preheat oven to 375° F. Spray 1 jelly roll pan (15x10x1-inch) generously with baking spray. Sprinkle clean kitchen towel with 1/4 cup confectioner’s sugar; set aside.

• Step two

  Beat egg whites in large bowl with electric mixer on medium-high speed until light and foamy. Slowly sprinkle in 1/4 cup granulated sugar and continue beating until whites have reached stiff peaks; set aside.

• Step three

  In another large bowl, beat egg yolks, remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla until fluffly and pale yellow, about 3 minutes. Sift cake flour over beaten egg yolks and continue mixing until just combined. Stir in about 1/3 of the beaten egg whites to loosen the batter. Using a large rubber spatula, gently fold in remaining egg whites just until combined, scraping the bottom of the bowl as you go.

• Step four

  Pour batter onto prepared pan and spread evenly using an offset spatula. Bake 10 to 12 minutes, just until lightly browned. Immediately invert cake onto prepared towel; remove pan. Starting at one of the short sides, roll up cake and towel. Cool completely on wire rack, about 1 hour.

• Step five

  Meanwhile, lightly mash 1 cup raspberries in medium bowl; set aside. Beat heavy cream, remaining 1/4 cup confectioner’s sugar and remaining 1 teaspoon vanilla on medium-high speed in large bowl until light and fluffy. Gently fold half of the whipped cream into mashed raspberries. Cover and refrigerate remaining whipped cream.

• Step six

  Unroll cake. Spread jam onto cake and raspberry cream over the jam. Re-roll cake, using towel as a guide. Place cake seam-side down on serving platter; cover with plastic wrap and refrigerate 1 hour. Spread remaining whipped cream over cake and top with remaining 1 cup raspberries just before serving.