Preheat the oven to 220°. Beat the egg yolks and half of the sugar with the whisks of the electric hand mixer until well frothy. Important Beat the egg yolks until they have almost tripled in volume and are very viscous. With the egg white until you can do the "overhead" test. It is best to start with the egg white first, then you don't have to pay so much attention that nothing is hanging on the whisk. Put the beaten egg white on the egg yolk and sift flour and starch over it. Best not all at once then it becomes best.
Line a baking tray with parchment (no fat!) and spread the mixture evenly. Then bake in the oven for 8-10 minutes. When it is golden yellow, take it out and let it cool down for 3 minutes. If it gets too dark it can break. Place a damp tea towel next to the baking tray and with a jerk turn the baking tray over onto the kitchen towel. Then carefully remove the parchment paper and lay a second damp tea towel on top of it to cool down. Afterwards the filling is added. Raspberries taste best with cream.
The filling: Whip the cream with 3 Pä vanilla sugar until stiff and mix in the raspberries. I also do this with the mixer whisk, then the cream turns nice and red. Spread the mixture on the sponge cake base. Then lift the lower towel carefully and roll up the base with the filling. Finally put the roll in an oblong cake container and put it in the fridge for about 2 hours. Especially in summer a great thing. If necessary, you can eat the raspberry roll right away. There are also no limits to the filling - tangerine cream or cheese cream filling are also very tasty.