Coat a 15- x 10- x 1-inch jellyroll pan with cooking spray. Line pan with wax paper; coat with cooking spray. Beat egg yolks until thick and pale. Add 1/2 cup sugar, beating well. Stir in vanilla.
Beat egg whites at high speed of an electric mixer until foamy. Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold egg white mixture into yolk mixture. Combine flour, baking powder, and salt. Fold flour mixture into egg mixture. Spread into pan. Bake at 375° for 10 minutes or until a wooden pick inserted in center comes out clean.
Sift 2 tablespoons powdered sugar in a 15- x 10-inch rectangle on a towel. When cake is done, immediately loosen from sides of pan, and turn out onto towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; let cool completely.
Place raspberries in container of an electric blender; cover and process until smooth, stopping twice to scrape down sides. Cover and chill.
Combine peaches, yogurt, and schnapps. Unroll cake, and remove towel. Spread yogurt mixture over cake, leaving a 1-inch margin around edges. Re-roll cake; cover and freeze until yogurt mixture is firm. Serve each slice on top of 1 tablespoon plus 2 teaspoons raspberry puree.