Preheat your oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan lined with parchment paper.

In a large bowl, beat the eggs and sugar until pale and fluffy, about 5 minutes. Add vanilla extract.

Gently fold in the flour and salt.

Pour the batter into the prepared pan, spread it evenly, and bake for 12-15 minutes, or until it springs back when touched.

While the cake bakes, lay parchment paper on the counter and dust it with powdered sugar.

Once baked, tip the cake onto the sugared paper, peel off the parchment, and roll it tightly with the new parchment. Cool completely.

Melt the white chocolate chips with heavy cream in a microwave, stirring until smooth. Chill for 10-15 minutes.

Unroll the cooled cake and spread the filling, leaving space around edges. Distribute raspberries evenly.

Roll the cake up without the parchment. Wrap in plastic wrap and refrigerate for about 30 minutes.

Once set, remove from the fridge, slice the ends for a neat look, and garnish with whipped cream and extra raspberries if desired.