1/2 cup cake flour
1/2 tsp baking powder
pinch of salt
7 eggs, separated
1/2 tsp vanilla
1/2 cup granulated sugar
powdered sugar for dusting
2/3 cup raspberry jam
have all ingredients at room temp.
preheat oven to 400 degrees. grease a 15x10x1 inch jelly roll pan, line with parchment paper and
grease the parchment.
in a sifter, combine the flour, baking powder, and salt. set aside.
in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks, vanilla and 1/4 cup of the granulated sugar on low speed until combined. increase the speed to high and beat until pale yellow and ribbons form when the whisk is lifted, about 5 minutes. transfer the yolk mixture to a large bowl and set aside.
in a clean mixer bowl, using a clean whisk attachment, beat the egg whites on high speed until foamy, about 1 minute. add the remaining 1/4 cup granulated sugar and continue beating until stiff peaks form, 2 to 3 minutes.
sift half of the flour mixture over the yolk mixture and, using a rubber spatula, gently fold together. using the spatula, fold 1/3 of the egg whites into the yolk mixture. sift the remaining flour over the batter, then fold in the remaining whites.
pour the batter into the prepared pan and spread evenly. bake until the cake just starts to pull away from the sides of the pan and springs back when pressed gently, 8 to 10 minutes.
generously sprinkle a clean kitchen towel with the powdered sugar. run a table knife around the edges of the pan to loosen the cake and immediately invert it onto the towel. remove the parchment paper. while the cake is hot, with a short side facing you, roll the cake and the twoel away from you. let cool for 30 minutes, then unroll the cake and remove the towel.
spread the jam over the cake, leaving a 1-inch border on the short side farthest from you. starting from the side nearest you, roll the cake away from you in a tight roll, ending with the seam side down, dust the cake with powdered sugar and serve.
