1. Preheat your oven to 350°F and line a 10×15 inch jelly roll pan with parchment paper, lightly greasing it.

2. In a large bowl, beat the eggs and granulated sugar until thick and pale. Stir in the vanilla extract.

3. In a separate bowl, whisk the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture.

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

5. Dust a clean kitchen towel with powdered sugar, then invert the warm cake onto the towel. Carefully peel off the parchment paper and roll the cake up using the towel. Allow it to cool completely.

6. In a small saucepan, combine the fresh raspberries and granulated sugar. Cook over medium heat until soft and syrupy. Strain through a fine-mesh sieve to remove seeds and cool.

7. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in the cooled raspberry puree.

8. Unroll the cooled cake and spread the raspberry filling evenly over the surface. Roll the cake back up without the towel. Refrigerate for at least 1 hour before slicing and serving.