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1
Preheat oven to 350 degrees.
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2
Butter a 10-by-15-inch jelly-roll pan; line it with a sheet of waxed paper cut to fit the width but extending a few inches at either end.
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3
Butter the paper.
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4
Sift together the flour, baking powder and salt.
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5
Set aside.
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6
Beat eggs at high speed until very thick and light, almost like softly whipped cream.
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7
Gradually beat in granulated sugar, then fold in flour mixture.
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8
Spread the batter in the pan and bake for about 20 minutes until puffed and golden brown.
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9
Quickly run a knife around the edges of the pan.
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10
Heavily dust a clean dish towel (but not terrycloth) or a sheet of waxed paper with sifted confectioners' sugar and invert cake, pan and all, on surface.
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11
Lift off pan, peel off waxed paper and gently roll cake up from narrow side in towel or paper.
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12
Allow to cool completely.
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13
Rinse and hull the berries.
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14
Slice them and fold in the brown sugar.
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15
Drain the yogurt of any excess liquid and gently fold it into the berries.
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16
Carefully unroll the cake and spoon the berry mixture over the surface.
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17
Slowly re-roll the cake as tightly as possible without causing the berry mixture to ooze out.
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18
Gently wrap it in foil, enclosing it completely and refrigerate it for at least an hour.
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19
To serve, transfer it to a serving dish and, using a serrated knife, cut slices from open ends at an angle.
