1With an electric mixer, beat sugar and butter until fluffy.
2Add egg white and flour and mix until incorporated.
3Add the food coloring and lemon flavoring.
4Place mixture in a pastry bag fitted with a small tip.
5On a baking sheet lined with parchment paper, pipe decorative shapes or drawings.
6Refrigerate until ready to use. Preheat oven to 200°C (approximately 400°F).
7For the cake, whisk eggs and sugar until creamy and smooth.
8Gently fold sifted flour into egg mixture, without whisking.
9Carefully lift parchment paper to remove decorative shapes.
10Pour batter over decorative shapes and bake in preheated oven for about 10 minutes.
11Let cool slightly and invert cake onto a silicone mat and carefully remove parchment paper.
12Flip cake so that decorated side faces down.
13Spread an even layer of raspberry jam over cake and roll into a tight cylinder, while still warm.
14Place on serving dish with seam side down.
15Let cool completely before serving.