Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Grease and line a half sheet pan with parchment paper to ensure your cake lifts out easily.
Whisk Egg Whites: In a clean mixing bowl, whisk the egg whites until foamy. Gradually add ½ cup of sugar, continuing to whisk until medium peaks form. Set aside for later.
Combine Egg Yolks: Wipe the mixing bowl clean, then whisk together egg yolks, the remaining ½ cup sugar, and pure vanilla extract until the mixture is pale yellow in color.
Fold in Egg Whites: Gently fold in about ⅓ of the whipped egg whites into the yolk mixture to lighten it. Then, carefully incorporate the rest of the egg whites, being gentle to keep the volume.
Add Cake Flour: With a gentle hand, fold in the sifted cake flour into the batter until just combined, avoiding over-mixing to maintain that airy texture.
Bake the Cake: Pour your batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 10-12 minutes, or until the cake is golden brown and springs back when gently touched.
Invert the Cake: Dust a clean kitchen linen generously with powdered sugar. Invert the hot cake onto the linen, peeling off the parchment paper slowly to avoid tearing.
Roll and Cool: Roll up the cake and linen from short end to short end. This 'muscle memory' helps prevent cracks later. Allow it to cool on a wire rack until it reaches room temperature.
Prepare the Filling: Once cooled, gently unroll the cake. Spread a thin layer of raspberry preserves over the surface to add flavor and moisture.
Whip the Cream: In a separate bowl, beat the chilled heavy cream with powdered sugar and vanilla extract until medium peaks form, light and fluffy.
Add Fresh Raspberries: Fold in the mashed fresh raspberries into the whipped cream mix. Spread this delightful mixture over the cake, being sure to leave a ¾-inch border around the edges.
Add More Raspberries: Gently place halved fresh raspberries onto the whipped cream layer and press them down slightly to create a beautiful filling.
Final Roll: Carefully roll the cake back up tightly, then refrigerate it for at least 1-2 hours to help it set and maintain shape.
Assembly Time: For the final assembly, beat the chilled heavy cream again with powdered sugar and vanilla until medium peaks form. Spread this luscious whipped cream evenly over your rolled cake.
Serve Delightfully: Top your masterpiece with generous fresh raspberries and dust with powdered sugar just before serving. Slice with a long serrated knife for clean pieces.
