3 eggs Filling:
1 c sugar 2 envelopes-unflavored gelatin
1 c flour 1 c cream (whip)
1 t vanilla 10 oz pkg of raspberries
1/3 c hot water
1 t baking powder
pinch of salt
Beat eggs until lemon froth color. Add dry ingredients and mix. Fold in hot water. Cook on greased cookie sheet at 350 for 12 minutes. Cool with powder sugar on paper towel, roll up and cool down.
Filling-Thaw raspberries, mix juice and gelatin, warm until gelatin melts. Mix cream until whipped. Fold in raspberries. Unroll cake roll and add filling inside and out. Roll back up and serve!