First put the raspberries in a bowl and let them thaw. Add some sugar to unsweetened raspberries (also make sure that the raspberries do not lose too much juice, otherwise drain some of it).
Now cover a baking sheet with parchment paper and preheat the oven to 175 ° C, because the sponge cake is delicate and delicate and must be baked immediately in the preheated oven.
Put the eggs and powdered sugar in a mixing bowl and stir for 8-12 minutes with an electric hand mixer on the highest setting. The result is a foamy, creamy mass. Then mix the flour and baking powder and sift into the mixture. Carefully fold into the custard with a whisk so that the biscuit stays light and airy. When the flour is mixed with the cream, the batter is evenly distributed on the baking sheet. Put in the oven and bake for about 10 minutes, until the batter is lightly brown. (It must not be too tight, otherwise it will break later when rolling).
While the dough is baking, prepare a sugar-sprinkled kitchen towel on which to turn the sponge cake. Then whip the cream until stiff (if necessary add a little more cream stabilizer) and mix with the raspberries. If necessary, add a little sugar to taste.
Now take the baked biscuit out of the oven and turn it onto the kitchen towel. Carefully peel off the baking paper close to the dough so that the biscuit does not tear. Now spread the raspberry and cream filling evenly on the still lukewarm but not hot dough and slowly roll it up from top to bottom. The leftover cream can be spread over the roll. If you run out of cream, you can alternatively sprinkle the roll with powdered sugar.
Put in a cool place and cut into slices for serving.
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