Raspberry Cream Cake Roll

3/4 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
9 egg yolks
1/2 cup granulated sugar
1/2 cup cold water
1/2 teaspoon vanilla extract
Confectioners' sugar
8 ounces cream cheese
1 cup confectioners' sugar
1/2 (8 ounce) container Cool Whip
1 cup raspberry preserves

Heat oven to 350 degrees F. Grease the bottom of a 15 x 10-inch jellyroll pan. Line with wax paper and grease again.

Sift together flour, 1/2 cup sugar, baking powder and salt; set aside.

In large bowl, beat egg yolks until a light lemon color; add 1/2 cup sugar and continue beating until thickened. Add cold water and vanilla extract; mix well. Fold in flour mixture. Blend well. Spread batter in pan. Bake for 10 to 12 minutes.

Remove from oven and turn out onto towel sprinkled with confectioners' sugar. Remove paper; roll, starting with short side. Cool.

Combine cream cheese, 1 cup confectioners' sugar and Cool Whip until smooth and creamy. Unroll cake and spread with creamy mixture. Spread raspberry preserves over creamy layer. Re-roll cake and secure with plastic wrap. Refrigerate for 1 to 2 hours.