Raspberry-Filled Cake Roll

1. Prepare Raspberry Filling; chill as directed.

2. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside.

3. Preheat oven to 375°F. In a small bowl stir together flour and baking powder; set aside. In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.

4. Thoroughly wash beaters. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.

5. Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack.

6. Unroll cake; remove towel. Spread cake with Raspberry Filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for up to 6 hours. Before serving, sprinkle with additional powdered sugar and drizzle with the reserved 1/2 cup strained raspberries.

Raspberry Filling

1. Place raspberries in a blender or food processor. Cover and blend or process until pureed. Strain raspberries through a fine-mesh sieve (you should have about 3/4 cup); discard seeds. Remove about 1/2 cup of the strained raspberries; cover and chill until ready to serve.

2. In a medium heavy saucepan stir together sugar and cornstarch. Gradually stir in the remaining 1/4 cup strained raspberries, whipping cream, and milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Pour into a medium bowl; stir in raspberry liqueur (if desired) and vanilla. Tint with red food coloring. Place bowl of filling in a larger bowl of ice water; chill for 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill about 4 hours or until cold.