1 cup flour
1/4 cup sugar
1 package or a cup of cream cheese at room temperature
1 tbs vanilla
1/2 - 1 cup of heavy whipping cream
1 jar of raspberry jam at room temperature and stirred well. Reserve 1 tbs of the jam for the frosting.
1 tbs of reserved jam
Traditionally Genoise doesn't and shouldn't have leavening so it needs a lot of air beat into it to rise and to be soft.
Whip the yolks until creamy and pale.
Add sugar in a slow stream and beat until thick and creamy.
Add flour a spoonful at a time and beat until well incorporated.
In a separate bowl beat the whites until stiff peaks form then incorporate them into the yolk and flour mixture ever so gently not to lose the air you have beaten into the batter.
Prepare your jelly roll pan with a large piece parchment paper reaching a half of an inch over the edges. Smooth the batter onto the pan making sure to even it out as much as possible.
Bake at 350 for about 30 minutes, the cake should be soft and an indentation of your finger should fill back in slowly. The cake should be lightly browned.
Turn the hot cake onto a a towel and peel off the parchment paper. Let it cool
Add the whipping cream, vanilla and cream cheese to a bowl and whip on medium speed or hand mix until thick and creamy.
For the topping remove roughly one cup and add the reserved 2 tbs of jam to it and mix well. Put in the freezer if you have time. It will stick to the top better if it's cold.
Spread your jam onto your cake first then top it with the cream cheese mixture.
Roll it up and lay seam side down.
Spread the topping on the cake, place in the fridge until you are ready to serve it.