Whisk sugar and eggs together until light and fluffy. 

Sift flour and baking powder into the egg mixture and gently fold it together to form a uniform batter.

Pour the batter onto a baking sheet lined with parchment paper and spread it so that the entire sheet is covered.

Bake the Swiss roll batter for 5-7 minutes at 225 degrees Celsius (437 degrees Fahrenheit) with fan.

Remove the finished and lightly golden base from the oven.

Find a new piece of parchment paper, and sprinkle approximately 1 deciliter of sugar onto the paper before flipping the hot Swiss roll batter onto the sugared parchment paper.

Carefully remove the top piece of parchment paper and let the Swiss roll batter cool for about 5 minutes.

Spread the raspberry jam in a medium-thin layer over the entire base before rolling it up into a fine and delicious roll.

Place the beautiful roll on a platter and serve it with a bit of whipped cream, fresh raspberries, or something else entirely.