Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and gently grease it.

In a mixing bowl, whisk together the eggs and granulated sugar until frothy, about 10-15 minutes until it becomes pale and tripled in volume. Add in the vanilla extract.

In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Gently fold the dry mixture into the egg mixture.

Pour the batter into your prepared pan, spreading it evenly. Bake for about 12-15 minutes until it’s spongy to the touch.

Prepare a damp kitchen towel with a dusting of powdered sugar. Once the cake is out of the oven, invert it onto the towel. Peel off the parchment and roll the cake along with the towel. Let it cool completely.

In a separate bowl, beat the heavy cream and sugar until soft peaks form. Fold in the melted white chocolate.

Gently fold in your raspberries into the fluffy mixture.

Unroll the cooled cake and spread the filling evenly, leaving a little space at the edges. Roll it back up without the towel and wrap tightly in plastic wrap. Chill for an hour.

Dust with more powdered sugar, slice, and serve with extra raspberries.