Preheat oven to 180°C.
Line a 10 x 14-inch rectangle Baking tray with Parchment paper.
In a large bowl, Separate eggs yolk and whites. Eggs must be at room temperature.
Add ¼ Cup of sugar in yolks and whisk until creamy texture.
Add 1 tsp. Vanilla Essence, 2 tbsp. of milk and 2 tbsp. of milk in the yolks and whisk gradually.
Add ½ Cup of sieved Cake flour and a pinch of salt and mix well in a yolk mixture. The texture should be creamy, not runny.
Now, beat the egg whites with an electric beater. When whites get little foam to add ¼ cup of sugar in it and beat until you get a medium peak.
Mix the egg whites with batter in 3 parts and gently fold.
Pour the batter in a baking tray and evenly spread it and gently tap for 2 to 3 times to remove air bubbles.
Bake for 12 to 15 minutes in the preheated oven at 180°C.
Dust Icing sugar on neat parchment paper to prevent sticking and coating.
Lose the edges and place the cake layer/ sheet on sugar-dusted paper and remove the baking paper.
Roll the cake gently and cool completely cool on room temperature.
Add 300 ml of chilled whipping cream to a large bowl and add ¼ cup of sugar. Beat the cream until stiff peaks form.
Spread the cream evenly and roll the cake gently.
Refrigerate it for 2 hours to set.
Trim the sides. Use the rest of the sweet whipped cream to decorate the cake.
Make whirls of cream and top it with Raspberries or topping of your choice. And it’s ready to enjoy.