3tablespoonsraspberry liqueur, or non-alcoholic syrup
For Creme Filling:
3/4cupheavy cream, cold
8ouncescream cheese or mascarpone, softened
1/2cupsweetened condensed milk
For Chocolate Sponge Cake:
Preheat oven to 350F. Line a 12x17 inch jelly roll pan with parchment paper. Spray sides with baking spray; set aside.
Prepare the chocolate sponge cake. Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for 5 to 7 minutes, or until eggs are voluminous and white in color. Combine the dry ingredients in a separate bowl: flour, cocoa powder and baking powder. Sift the dry ingredients in small increments into the egg and sugar mixture. Fold gently but thoroughly, combining everything together.
Spread the cake batter over the prepared parchment paper. Bake in preheated oven for about 20 minutes, or until top is set. Work quickly with the hot cake: sprinkle the top with confectioner's sugar; this will help prevent your kitchen towel from sticking to the cake. Lay a clean tea towel, kitchen towel or parchment paper over the top, arrange a wire rack or second pan over that and invert the cake. Remove the parchment paper, fold the towel over the edge and gently roll the cake into a log. Set aside to cool completely.
For Whipped Cream Frosting:
Once cake is cooled, prepare the crème filling. Place the cream cheese and butter into a mixing bowl and beat for 3 to 4 minutes, until the mixture is creamy. Add the sweetened condensed milk and raspberry extract and mix for a minute. In a separate bowl, whisk the heavy cream to stiff peaks. Add the butter, cheese and milk mixture to the whipped cream. Mix on medium speed, just until stiff peaks form, about 30 seconds. DO NOT OVERMIX! This is important; otherwise, filling will separate. If not assembling cake right away, set the filling into the refrigerator.
For Raspberry Filling:
Prepare the raspberry filling. Simply combine the fresh raspberries with raspberry liqueur and using a fork, crush the berries into a syrup.
Assembling the Cake:
To assemble the cake, unroll the cake log very gently. Top first with raspberry sauce, then add the creme filling, spreading to the edges. Reserve some filling for the top to use as garnish. Gently roll the cake back into a log, starting from the same end.
Garnish the top with reserved filling, fresh raspberries and mint leaves. Place cake roll into the refrigerator to set for a few hours or overnight.