Use a 12×16 inch jelly roll pan, line it with aluminum foil (dull side up), and spray with baking spray. Set aside.

Preheat your oven to 350°F.

In a large bowl, beat the 6 eggs and 3/4 cup sugar until the mixture triples in volume, about 9 minutes.

Sift the flour, cornstarch, baking powder, and salt together.

Gradually add the sifted mixture into the egg mixture, folding gently with a spatula. Important: Don’t use a mixer at this stage! Ensure the flour mixture is thoroughly incorporated.

Spread the batter evenly onto the prepared jelly roll pan.

Bake at 350°F for 15 minutes.

Allow the cake to cool completely, which will take about 2 hours.

Cut the cake into five equal pieces measuring 3×12 inches. Important: Cut through the underlying foil so you can move each piece independently.

Take your first piece and spread it generously with raspberry jam. Roll it up tightly, using aluminum foil to help if needed.

Repeat this process until all 5 pieces are rolled.

Cover the roll cakes with plastic wrap or aluminum foil and keep them in the fridge or freezer.

To make the chocolate icing, melt the chocolate and heavy cream together using the double boiler method. Once melted, cover all (or some) of your mini raspberry roll cakes and decorate as desired.