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 until it springs back when touched.

5. Dust a clean kitchen towel with powdered sugar, invert the cake onto it, and peel off the parchment paper. Roll the cake up with the towel and let cool completely.

6. In a saucepan, combine fresh raspberries and granulated sugar over medium heat until soft. Strain to remove seeds and cool the puree.

7. Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in the cooled raspberry puree.

8. Once the sponge cake is cool, unroll it and spread the raspberry filling evenly. Roll the cake back up without the towel.

9. Refrigerate for at least 1 hour before serving to allow flavors to meld.