Sponge Cake: Preheat
your oven to 400
degrees F (200 degrees C) and place your oven rack in the center of the oven. Butter,
or spray with a nonstick vegetable spray, a 15 x 10 inch (38 x 25 cm) baking pan,
line it with parchment paper, and then butter and flour the paper (or spray with
a nonstick vegetable/flour spray).
In a small bowl, sift or whisk
the flour with the baking powder and salt.
Place the eggs, sugar,
and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment
(can also use a hand mixer). Beat on high speed until the mixture is thick and fluffy
pale yellow in color (this will take about five to ten minutes). (When you
slowly raise the beater the batter will fall back into the bowl in a slow
ribbon.) Then sift about
half the flour mixture over the egg mixture and
fold in gently with a rubber spatula, just
until the flour is incorporated. Sift the remaining flour over the
batter and fold in.
(Don't over mix or the batter will deflate.) Pour the batter into
your prepared pan,
spreading evenly with the back of a spoon or an offset spatula.
about 10 minutes or
until golden brown and when pressed lightly, it springs back.
removing the cake from the oven sprinkle the top of the cake with a light
dusting of powdered sugar. Then invert the cake onto a clean dish towel.
Gently remove the parchment paper, sprinkle the top of the cake lightly with powdered sugar, and roll
up the sponge, with the towel. Place on a wire rack to cool completely.
Raspberry Whipped Cream: Place the whipping cream and sugar into the bowl
of your electric mixer, fitted with the whisk attachment (or with a
hand mixer) and beat until soft peaks form.
Add the raspberry jam and beat just until stiff peaks form.
Assemble: Unroll the sponge, spread with the
cream and reroll. You can serve immediately or cover and store in the refrigerator. If
you like, you can dust the top of the Jelly Roll with powdered sugar
Serves 6 - 8