Prepare SPONGE ROLL and while it is baking, prepare berries and add honey Combine whipped cream and flavoring.
While roll is still warm, place a piece of wax paper on a cold cookie sheet and sprinkle the paper lightly with flour.
Invert warm SPONGE ROLL on the wax paper and carefully peel off the parchment paper.
Spread the cake with half the whipped cream, cover with berries, then start rolling the cake.
This can be done easily by gently lifting the end of the wax paper.
When roll is complete, lift carefully to serving plate and top with remaining whipped cream.
Drizzle the RASPBERRY SAUCE over the cream.
When ready to serve, slice and place on individual dessert plates.