Vanilla Roll Cake
 

• When preheating the oven use the 'top and bottom heat' setting. Please avoid using the fan-forced option. Preheat the oven to 210°C/410°F.
   
• Bakers note: Do not grease the side of the pan only the bottom, the ungreased pan helps the vanilla roll cake rise.
   
• Grease the bottom of  a 25 x 37.5 cm (10 x 15 inch) baking pan with butter, line it with parchment paper, and then lightly grease the parchment paper on top. This ensures the cake will release easily after baking.
   
• Sift 100 grams all-purpose flour or pastry flour with 1 teaspoon baking powder together and set aside.
   
• Ensure 200 grams of eggs (approx. 4 large eggs) are at room temperature, about 20°C to 23°C / 68°F to 73°F. If needed, warm them in a bowl of lukewarm tap water for about 5 minutes before using. Change the water if it cools down too much.
   
• Whip the 200 grams eggs with 150 grams sugar (preferably superfine) and 2 1/2 teaspoons vanilla bean paste on high speed until the mixture triples in volume, about 8 minutes. Then, add 2 tablespoons buttermilk, reduce to the lowest speed and mix for 3 minutes to pop large air bubbles.
   
• Remove the bowl from the mixer. In three additions, gently fold the sifted flour and baking powder into the whipped egg mixture using a balloon whisk.
   
• Pour the batter into the prepared pan, be sure to smooth the cake batter into the corners.
   
• Bake at 210°C/410°F until the top springs back when lightly pressed and is golden, about 5-7 minutes. Don't over bake it – This sponge bakes incredibly fast. It only takes 5 to 7 minutes to set and then it's done. Don't bake too long or the edges get too brown and will crack during rolling.
   
• While the cake bakes, lay a piece of parchment paper sprinkled with white sugar on your work surface. This helps prevent the cake from sticking when rolling.
   
• Once baked, immediately turn the cake onto the sugared parchment paper. Peel off the baking parchment, then roll the cake starting from the narrow end with the sugared parchment inside. Let cool completely.

Raspberry Jam

• One hour prior to baking your roll cake, place your frozen raspberries into a medium bowl, sprinkle the sugar over the raspberries.
   
•  Let the raspberries rest until they are soft and juicy, with a fork break up some of the raspberries until it becomes a raspberry jam.
   

Assemble
 

• Carefully unroll the cooled cake on your work surface.
   
•  Evenly distribute approximately 6 tablespoons of raspberry jam over the cake, leaving a slight margin at the edges to prevent spillage.
   
• Roll the Cake, Begin at one edge, gently but firmly rolling the cake towards the opposite edge, using the parchment paper as a guide to lift and assist in the rolling process. Ensure your hands apply even pressure to avoid cracks.
   
•  The cake can be enjoyed on its own for its pure flavors or accompanied by whipped vanilla cream for an added touch of indulgence.
   
• For the best taste experience, serve the cake right away to savor its maximum freshness and delightful flavors.