Line a 15x10 jelly roll pan wit parchment. Beat 6 egg yolks and ¼ cup sugar until pale and creamy (5-10 min). Beat whites until stiff and beat in remaining ¼ cup sugar. Fold into egg mixture. Sift dry ingredients on top of egg mixture and fold in. Spread evenly in pan. Bake 8-10 min. Remove from pan, peel off and replace parchment. Roll. Cool.
Beat cream and sugar to stiff peaks. Beat in vanilla and wine. Fill cake. Wrap and chill.
Simmer all in a sauce pan until reduced by 1/3 volume. Cool and serve with roll.