Poppy Seed and Raisin Sponge Roll

Whip the eggs with the sugar until the sugar dissolves.

Add the flour and gently fold to combine.

Line a baking sheet with parchment paper, create edges, and pour the batter evenly.

Bake the sponge cake at 180°C (350°F) for 10-12 minutes.

Immediately roll up the warm sponge cake along with the parchment paper and let it cool.

Bring half of the milk to a boil. In the remaining milk, mix in the sugar, semolina, raisins, and poppy seeds.

Add the mixed ingredients to the boiling milk. Cook until the filling thickens.

Remove the paper from the sponge cake, spread the filling evenly over the cake, and roll it up.