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1) Preheat oven to 200 degrees C.
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2) Grease a 40X30 cm baking pan and line it with parchment paper, and then butter and flour the paper. Keep aside.
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3) Separate two eggs, placing yolks in one large bowl and the whites in another bowl.
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4) To the yolks, add the additional yolk, and the remaining two whole eggs (including whites).
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5) Add 1/2 cup sugar to the yolks mixture (in Step 4), and beat on high speed till thick, pale and fluffy.
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6) Add vanilla essence and color(if using) and beat again for 1 minute.
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7) Sift the flours together in another bowl.
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8 ) Sift half the flour mixture into the egg mixture and fold gently till well mixed. Then add the remaining flour to the batter and fold in.
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9) Beat the egg whites (in Step 3) on medium speed till it forms soft peaks. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form.
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10) Fold the whites into the batter (in Step 8)in two batches.
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11) Pour the batter into the prepared pan, spread evenly with a spatula. Tap the pan lightly on the work surface to remove any air bubbles.
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12) Bake for about 6 to 7 minutes, or till the surface is golden brown.
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13) Immediately upon removing the cake from the oven sprinkle it with confectioner's sugar and then invert the cake onto a clean kitchen towel.
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14) Remove the parchment paper, and sprinkle that side of the cake with confectioner's sugar.
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15) Roll up the cake, starting from the shorter side, along with the towel. Place on a wire rack to cool.
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16) Whip together the cream, sugar and vanilla essence till stiff peaks form. Set aside.
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17) Place the raspberries and sugar in a small saucepan and cook over medium-low heat for about 8 minutes. Stir constantly to prevent burning.
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18) Remove from heat when the jam has thickened (it will thicken further when cool).
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19) Stir in the chocolate chips, mix well to combine with the jam. Set aside to cool.
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To assemble:
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Unroll the sponge cake. Spread a layer of whipped cream on the sponge. Pipe lines of raspberry jam on top of the cream. Roll up the sponge again.
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Wrap it in some baking paper and then chill it in the fridge for an hour to set the Swiss roll.
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Serve chilled, drizzled with chocolate sauce.
