Spiced Raspberry And Light Vanilla Whipped Cream Jelly Roll

• 4 eggs
• 1 egg yolk
• 1 7/16 cups caster sugar
• 5 1/8 tablespoons flour
• 1 tablespoon cornstarch
• 1 tablespoon spice gingerbread
• 1 jar raspberry jam
• 2 1/2 cups whipping cream liquid
• 2 fresh raspberries baskets
• 1 vanilla pod
• 2 tablespoons confectioners sugar

1. Preheat oven to 180 degrees
2. In mixing bowl, add 2 eggs and the extra yolk. Add 110 grams of granulated sugar and beat for 6 to 8 minutes until mixture doubles in volume, and becomes clearer (it is really important to beat for 6 to 8 minutes so that the cake rises properly).
3. Add cornstarch, flour, and gingerbread spices. Mix gently.
4. Separate 2 remaining eggs.
5. In another bowl, beat 2 egg whites, gradually add the remaining 60 grams of sugar, continue beating.
6. Fold the egg whites into the flour mixture with a flexible spatula gently lifting the mixture, the preparation should be very light.
7. Spread on a baking sheet lined with parchment paper, smooth the surface, bake for 15-20 minutes until the cake is lightly browned.
8. Sprinkle icing sugar on a clean cloth. As soon as you remove the cake from the oven, invert it onto the cloth and remove the parchment paper. Let stand 5 to 10 minutes.
9. Spread a thin layer of raspberry jam on top of the cake.
10. Mix the cream with the confectioners sugar and vanilla seeds, whip.
11. Spread the cream on the jam, leaving 1 centimeter from the edge uncovered. Add raspberries cut in halves (keep some for decoration), roll the cake very tight.
12. Place on a serving dish, sprinkle with confectioners sugar, garnish with raspberries.

eggs, egg yolk, caster sugar, flour, cornstarch, spice gingerbread, raspberry, whipping cream liquid, fresh raspberries baskets, vanilla pod, confectioners sugar

Taken from www.yummly.com/recipe/Spiced-Raspberry-and-Light-Vanilla-Whipped-Cream-Jelly-Roll-781841 (may not work)