1-First, whisk together the dry ingredients: 120 grams all-purpose flour, 1 teaspoon aluminum-free baking powder, and a pinch of salt. In another bowl, beat the 5 large eggs with 150 grams granulated sugar until thick and pale, which takes about 7-8 minutes. This step creates the airy texture that makes the cake so light. Once done, fold in the dry mixture in thirds, followed by 1 teaspoon vanilla extract, to keep the batter fluffy.

2-Preheat your oven to 190°C (375°F) and line a jelly roll pan with parchment paper. Spread the batter evenly on the pan and bake for 10-12 minutes until it’s springy and golden. Right after baking, invert the hot cake onto a kitchen towel dusted with powdered sugar, remove the parchment, and roll it tightly with the towel to cool. This trick, like the one I learned from trial and error, helps prevent cracks.

3-For the syrup, mix 100 grams raspberry preserves with 2 tablespoons water until it reaches a syrupy consistency. Then, for the filling, whip 240 ml cold heavy cream with 50 grams granulated sugar until stiff peaks form, and fold in 120 grams mascarpone cheese and 1 teaspoon vanilla extract. Mash half of the 125 grams fresh raspberries and mix them in for that creamy, tangy goodness. To assemble, unroll the cooled cake, drizzle it with the raspberry syrup, spread the cream filling to the edges, and re-roll tightly without gaps.

4-Place the rolled cake seam-side down, trim the ends for a neat look if you like, and refrigerate for 1-2 hours or overnight to set. Before serving, dust with powdered sugar and scatter the remaining fresh raspberries on top.