Sponge roll with raspberry jam

Ingredients:

• 4 large eggs, room temperature, whites separated from yolks
• 30 g powdered sugar + extra for sprinkling
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 tablespoons of sugar
• 90 g of flour for baking (confectionery flour)
• 145 gr. raspberry jam

Preparation:

1. Preheat oven to 175°C. Line a 37x25cm loaf pan with baking paper.
2. Place the egg yolks and powdered sugar in a large bowl or the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture doubles in volume and falls off the beaters in a ribbon, about 4 minutes. Stir in the vanilla.
3. In a separate bowl, beat the egg whites and salt at low speed until foamy, then increase the mixer speed to high and beat in the sugar until medium peaks form.
4. Sift half the flour into the yolk mixture and whisk it in, then fold in half of the whipped egg whites. Fold in the remaining flour in the same manner, then fold in the remaining whipped egg whites with a spatula. Pour the batter into the prepared pan and spread it out evenly.
5. Bake the cake for about 12 minutes, until it springs back when lightly pressed. Cool it in the pan on a wire rack for 2 minutes, then loosen the edges of the pan with a spatula. Sift powdered sugar over the entire surface of the cake and cover with a clean towel. Place a second identical pan on the towel and quickly invert the cake, removing the pan it was baked in. Remove the parchment paper and dust the surface of the cake with powdered sugar. Using the towel, roll the cake into a log along the shorter side and let it cool completely (a cake that has cooled like a log will prevent cracks when you re-roll it with the filling).
6. Stir the raspberry jam to soften it. Unroll the roll and spread an even layer of jam over it. Roll it up again and dust it with powdered sugar. Cover and keep at room temperature until serving.
   
   The roll can be baked in advance and stored for 1 day, covered, at room temperature.