Mascarpone and Raspberry Log

For decoration:
A few fresh raspberries 🍓
Icing sugar for sprinkling ❄️
Mint leaves or chocolate chips (optional) 🌿🍫
🍳 Instructions
1. Preparing the sponge cake
Preheat the oven to 180°C (350°F).
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt.
In another bowl, whisk the yolks with the sugar until pale. Gently fold in the sifted flour.
Add the egg whites in several batches, mixing gently to preserve the incorporated air.
Spread the dough on a baking sheet covered with baking paper, forming a rectangle.
Bake for 10 to 12 minutes, until the sponge cake is lightly golden.
When it comes out of the oven, turn the sponge cake over onto a clean, damp tea towel. Roll it up immediately and leave to cool.