Love Raspberry Roll Cake

Instructions

1. Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
2. Spray with baking spray and set aside.
3. Preheat oven to 350 F.
4. In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
5. Sift the flour, cornstarch, baking powder and salt.
6. Add into eggs mixture and fold gently using a spatula.
7. Important: Don’t use mixer when adding flour mixture.
8. Fold using a spatula.
9. Be sure that flour mixture is incorporated into eggs mixture.
10. Spread the batter on the prepared jelly roll pan.
11. Bake at 350 for 15 minutes.
12. Cool completely. (for about 2 hours)
13. Cut the cake with a knife into five equal pieces.
14. The size is 3×12 inches.
15. Important:
16. Cut through the underlying foil so you can each move independently. (don’t worry)
17. Use your first piece (3×12 inch) and spread with raspberry jam.
18. You can use as much as you want.
19. Roll the first cake. Don't be afraid, just do it.
20. You have to be sure that your cake is aware who the boss is.
21. In case you feel just a little insecure regarding the rolling,
22. please use the aluminum foil as the cake support.
23. Begin to roll the cake into a roll and continue tucking cake
24. as you peeling away the aluminum foil.
25. Repeat this process until all 5 pieces are rolled.
26. Cover with plastic wrap or aluminum foil and keep in the fridge or freezer.
27. The next step is not necessary but in my chocolate mind is 100% MUST!
28. CHOCOLATE ICING
29. Ingredients
30. 5 oz chocolate chopped (semi-sweet)
31. 1/4 cup heavy cream
32. Melt the chocolate and heavy cream using a double boiler method.
33. Cover all or some of your mini raspberry roll cake.
34. Decorate as you wish.
35. Serve and enjoy this elegant and gorgeous cake.