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To make Biscuit Roulade: Preheat oven to 450 degrees. Butter two 13-by-17 inch sheet pans or jellyroll pans, line with parchment paper, then butter and flour paper.
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At high speed on electric mixer, whip together the whole eggs, egg yolks and 1 cup sugar until very fluffy and triple in volume. Beat in vanilla.
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In separate bowl, whip egg whites until frothy. Sprinkle with cream of tartar and remaining 2 tablespoons sugar. Whip to stiff peaks.
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Sift flour and cornstarch over yolk mixture and gently fold in with a balloon whisk. Fold in whipped egg whites.
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Divide batter between the prepared pans, delicately spreading batter in an even layer. Bake for 7 minutes. Remove from oven promptly and allow to cool completely in pans.
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To line mold: Place an 8 inch bowl with a round bottom upside down on one of the cakes and cut around it with a paring knife; set aside (this will be the bottom of the cake).
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Remove the second cake sheet by gently lifting it out of the pan by the corners of the parchment. Stir raspberry jam until smooth. Spread entire cake with jam all the way to the edges. Don't spread it too thick; you should see the cake through the thin layer of jam.
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Starting along one of the long sides, gently roll up the roulade. Once you get it started, lifting up on the paper will help you roll it forward.
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With a serrated knife, gently slice the jellyroll in slices no thicker than1/2inch.
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Line the bowl with plastic wrap. Starting in the center, lay the jellyroll slices edge to edge. The slices should be pressed together so any gaps between them are kept small. Continue this all the way around, up the sides of the bowl.
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To make Vanilla Bavarian Cream: Sprinkle gelatin over the 1/3 cup cool water
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In a pie pan or other shallow dish. Set aside.
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Whisk together sugar, salt and yolks in a stainless steel bowl or the top of a double boiler. In small saucepan, bring milk to a boil. Pour1/4of the hot milk into the egg mixture and blend. Pour in remaining milk and blend again.
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In the saucepan you used for the milk, add enough water to cover the bottom about 1 inch; bring to a simmer. Place the bowl of milk, yolks and sugar over the simmering pan and stir gently until mixture stars to steam and thickens slightly. It should coat the back of a spoon. Do not boil.
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Scrape reserved gelatin into custard and stir to dissolve. Place the bowl of custard over a bowl of ice to cool it; stir occasionally.
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Add vanilla to cream and whip into medium-stiff peaks. Check custard; it should be barely cool to the touch. Fold whipped cream into custard.
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Proceed immediately with assembly.
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To assemble: Pour approximately 1/3 of the vanilla cream into the cake-lined bowl; sprinkle with a few raspberries. Continue this process of pouring the cream and adding the berries until all are gone. If any berries are showing, gently press them below the level of the cream, so only white is showing.
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Now place the reserved 8 inch circle of cake upside down on top of the vanilla cream. Chill 6 hours or overnight.
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To serve: Place a cardboard cake-circle or a serving plate on top of the bowl and flip over. Tug gently on the plastic wrap to remove the cake from the mold.
