Vanilla Raspberry Cake Roll Recipe
Ingredients:
4 large eggs 
3/4 cup granulated sugar
1 teaspoon vanilla extract 
3/4 cup all-purpose flour
1/4 teaspoon salt 
1 teaspoon baking powder
For the filling:
1/2 cup raspberry jam
1 cup whipped cream
Fresh raspberries for garnish 
Powdered sugar for dusting 
Instructions:
Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and grease it lightly. 
Make the Batter:
In a large bowl, beat eggs and granulated sugar until thick and creamy. Blend in vanilla extract. 
Sift together flour, salt, and baking powder. Gradually add to the egg mixture, folding gently until combined. 
Bake:
Pour the batter into the prepared pan, spreading evenly.
Bake in the preheated oven for 10-12 minutes or until the top springs back when lightly touched. 
Roll the Cake:
Immediately lift the cake and parchment paper out of the pan. Roll the cake up in the parchment while hot, starting with the short end. Cool on a wire rack. 
Add the Filling:
Once cooled, unroll the cake carefully. Spread raspberry jam and then whipped cream over the cake. 
Re-roll the cake without the parchment paper.
Garnish and Serve:
Dust with powdered sugar and garnish with fresh raspberries before serving.
Enjoy:
Slice and serve as a delightful dessert at any gathering or enjoy a piece with your afternoon tea! 
Perfect for any special occasion or just when you want to treat yourself to something sweet and exquisite! 
