Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper to prevent sticking.

Separate the egg whites from the yolks. In a bowl, whisk the yolks with the sugar until the mixture becomes pale and fluffy.

In another bowl, sift together the flour, baking powder, and salt, then gently fold this mixture into the egg yolks.

Beat the egg whites until stiff peaks form, then gradually fold them into the batter using a spatula, lifting gently to keep the mixture light and airy.

Pour the batter onto the prepared baking sheet and spread it evenly into a thin layer.

Bake for 10 to 12 minutes. The sponge should be lightly golden and soft to the touch.

Once out of the oven, turn it onto a clean kitchen towel lightly dusted with sugar, then let it cool.

Heat the milk until it just begins to simmer, then remove from heat.

In a bowl, whisk the egg yolks with the sugar and cornstarch until smooth and pale.

Gradually pour the hot milk into the mixture while whisking, then return everything to the saucepan.

Cook over medium heat, stirring constantly, until the cream thickens and becomes smooth. Let it cool before using.

Carefully unroll the cooled sponge. Spread the pastry cream evenly over the surface, leaving a small border.

Distribute the raspberries evenly over the cream.

Roll the sponge back up gently but firmly to form a tight roll, then place it on a serving dish.

Dust the roll with powdered sugar for an elegant finish.

Add a few fresh raspberries on top and garnish with mint leaves if desired.