Instructions

For the Raspberry Creme Filling:

1. Place fresh or thawed raspberries in a blender or food processor.
2. Cover and blend until pureed.
3. Strain raspberries through a fine mesh sieve; discard seeds.
4. In a medium heavy saucepan stir together the sugar and cornstarch.
5. Stir in strained raspberries, whipping cream and milk.
6. Stir and cook over medium heat until thickened and bubbly; cook an additional 1 minute.
7. Gradually whisk in the hot mixture into the egg yolks (about half of the hot mixture).
8. Return egg yolk mixture to saucepan; bring to a gentle boil for 2 minutes.
9. Pour into a medium bowl; stir in the vanilla and the red food coloring.
10. Cover surface with plastic wrap; chill about 4 hours or until cold and ready to use.

For the Cake:

1. Separate eggs; allow to stand at room temperature for 30 minutes.
2. Spray a 16x12x1-inch baking pan with non stick cooking spray; line with parchment paper and spray the parchment paper.
3. Preheat oven to 375°.
4. In a small mixing bowl stir together the flour and baking powder.
5. In a medium bowl beat egg yolk and vanilla on high about 4 minutes or until thick and lemon color.
6. Gradually add the 1/3 cup granulated sugar to the egg yolks, scrap down the sides; beat on speed until sugar is almost dissolved.
7. Wash beaters; in another medium mixing bowl beat the egg whites on medium speed until soft peaks form (tips curl).
8. Add 1/2 cup granulated sugar, scrap down the sides; beat until stiff peaks form (tips stand straight).
9. Fold egg yolk mixture into beaten egg whites.
10. Sift flour mixture over the egg mixture; fold in just until combined.
11. Spread batter in the prepared baking pan.
12. Bake 12 to 15 minute or until cake springs back when lightly touched.
13. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with confectioners' sugar.
14. Remove parchment paper.
15. Roll towel and cake into a spiral, start from a short side of the cake.
16. Cool on wire rack.
17. Unroll cake; remove towel;
18. Spread cake with Raspberry Creme Filling to within 1-inch of the edges.
19. Roll up cake; cover with a layer of plastic wrap and foil.
20. Freeze until ready to serve.
21. Before serving dust with additional confectioners' sugar.