Himbeer-Biskuitrolle (Raspberry Cream Sponge Roll)

Instructions

1. Preheat the oven to 400°F (200°C). Line the jelly roll pan with parchment paper; do not grease the sides.
2. Beat the egg yolks with half of the 100 g granulated sugar and the vanilla extract until thick, pale and creamy, about 4 minutes.
3. In a clean bowl, whip the egg whites with the salt until foamy, then gradually add the remaining sugar and whip to firm, glossy peaks.
4. Spoon the whites onto the yolk mixture. Sift the all-purpose flour and cornstarch over the top and fold everything together gently until no streaks remain.
5. Spread the batter evenly into the pan with an offset spatula and bake until light golden and springy to the touch, 9 to 11 minutes.
6. Sprinkle a clean kitchen towel with the granulated sugar for rolling. Turn the hot sponge out onto it, peel off the parchment and, starting at a short end, roll the sponge up in the towel. Let it cool completely in the roll, about 30 minutes.
7. Whip the chilled heavy cream with the 30 g powdered sugar and the vanilla extract to soft-firm peaks. Lightly crush the fresh raspberries with a fork so they are jammy but still textured.
8. Unroll the cooled sponge. Spread it with the raspberry jam, then the whipped cream, leaving a 1-inch (2.5 cm) border at the far end, and scatter the crushed raspberries over the cream.
9. Roll the sponge up again firmly without the towel, finishing seam side down. Wrap in plastic and refrigerate until set, at least 1 hour. Dust with the remaining powdered sugar and slice with a serrated knife.