• Preheat oven to 220C and line a 33 x 23cm /13 x 9" baking tray with baking parchment
• Using an electric mixer whisk together the eggs and sugar till really light and fluffy and about 3 times their original size, about 5 minutes
• Carefully fold in the flour using a metal spoon
• Spread the sponge batter on a liked baking tray and bake for approx 10 minutes till just golden
• Remove from oven and tip cake out of tin on to a new sheet of baking parchment just a bit bigger than the sponge. Carefully peel away the old baking paper and discard. Using a knife score a line 2cm from short end, just score don't cut through cake. Now using the new paper roll up the sponge and leave on a wire rack to cool completely

Make cream cheese frosting

• Beat together the cream cheese, icing sugar (split the mixture so you add the raspberries to half of it and leave other half plain) Reserve some raspberries to decorate

Candied pistachios

• While cake is baking heat the water and sugar in a small pan and add the roughly crushed pistachios for 5 minutes then remove from the syrup and leave the pistachios to dry on baking parchment

Assembling the roulade

• Spread a layer of raspberry jam on the sponge base then a layer of the frosting with raspberries in it. Sprinkle with the finely ground pistachios and carefully roll up and place on a serving platter with seem side down
• Melt the white chocolate either in a bain marie (bowl over a pan of simmering water) or in a microwave and pour half into the remaining cream cheese frosting and spread over the top of the roulade.
• Place remaining raspberries over the top and sprinkle the candied pistachios all over and drizzle over the remaining melted white chocolate