Cup of Yum
1. Heat oven to 350 degrees Fahrenheit.
2. Crisco a sheet pan, then cut a piece of parchment paper into the shape of the pan and lay it down on the bottom. Crisco the parchment paper and dust with flour.
3. Separate egg yolks from egg whites.
4. In a large bowl, combine the egg yolks and ¾ cup sugar. Beat with an electric mixer until mixture becomes pale and thick, about 3 to 5 minutes. Beat in vanilla and salt.
5. In the bowl of a stand mixer (if possible, or with a hand mixer if not) beat the egg whites until soft peaks form. Add 2 tbsp sugar. Beat again until stiff peaks form.
6. Fold your yolk mixture into the egg whites with a rubber spatula or wooden spoon. Take care to mix the ingredients, as you don’t want to stir the egg whites too roughly or they will deflate.
7. Once the eggs are mixed together, sift the cake flour over the eggs and fold gently to combine.
8. Put batter into the prepared pan and place in the oven.
9. Bake cake for 15 to 20 minutes, until a toothpick comes out clean when stuck into the middle of the cake.

To Make the Filling:

1. In a saucepan with a heavy bottom, heat the raspberries and the granulated sugar over medium heat until the raspberries release their juices and they begin to boil slightly. This should take about 7 or so minutes. Stir so as not to burn.
2. Once the raspberries are at a low boil, mix the water and the cornstarch together in a small bowl. Pour into the pot. Continue stirring the raspberries over the heat until they form the consistency of slightly watery jam. They will thicken up in the fridge. This should take about 4 minutes.
3. Once the desired consistency is reached, put the jam in the fridge for at least 30 minutes.
4. In the bowl of a stand mixer or with an electric hand mixer, add the cream, powdered sugar, and vanilla. Mix on high until a thick whipped cream is formed. This will take about 3-5 minutes.
5. Once cooled enough, remove the jam from the fridge and lightly fold it into the cream, reserving about ¼ of the jam.
6. Split the raspberry cream in half. One half is for the filling. One half is for the topping. Store in the fridge until you are ready to use it.

To Roll the Cake

1. Making sure that you roll your Swiss Roll correctly is very important. When you remove your Swiss Roll from the oven, let it rest for about 5 minutes, but NO LONGER. As soon as it is cool to touch, lay a dish towel (at least as large as your cake) out on the counter.
2. Turn your cake over to remove it from its baking tray. Peel the parchment paper from the bottom. Then, roll the cake up WITH the dish towel, so that the dish towel is between all of the layers of the cake, and the cake is not touching itself. Allow the cake to cool completely.
3. Once the cake is completely cooled, unroll the cake. Spread the reserved raspberry jam across the bottom of the cake, then spread on the half of the cream mixture you reserved for the interior. Re-roll the cake without the dish towel. Then spread the remaining raspberry cream on top of the cake. Enjoy!