Raspberry Roll: A Sweet and Fluffy Dessert to Delight Your Taste Buds

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper and lightly grease it to prevent sticking.
Make the Cake Batter:

In a medium bowl, sift together the flour, baking powder, and salt.
In a separate bowl, whisk together the eggs and granulated sugar until the mixture becomes thick and pale, about 3-4 minutes. Add the vanilla extract and milk, mixing until combined.
Gradually add the dry ingredients to the egg mixture and gently fold until smooth.
Bake the Cake:

Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake for 12-15 minutes, or until the cake springs back when lightly pressed. Once done, remove it from the oven and allow it to cool for about 5 minutes.
Prepare the Raspberry Filling:

In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Cook for about 5-7 minutes, or until the raspberries release their juices and begin to break down.
Stir in the cornstarch mixture and cook for another 1-2 minutes until the filling thickens. Remove from heat and let it cool completely.
Whip the Cream:

In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble the Raspberry Roll:

Once the cake has cooled slightly, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
Spread a thin layer of whipped cream over the cake, leaving a border around the edges. Spoon the raspberry filling on top of the whipped cream, spreading it evenly.
Roll the Cake:

Starting from one short end, carefully roll the cake up using the towel to help guide it. Be gentle so that the cake doesn’t crack. Once rolled, transfer it to a serving platter.
Serve:

Dust with powdered sugar and serve slices of the raspberry roll. Enjoy!
Serving and Storage Tips: