Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.

In a bowl, sift together the flour, baking powder, and salt.

In a separate bowl, beat the eggs and sugar together until thick, pale, and about tripled in volume. Add the vanilla extract and milk, mixing until just combined.

Gently fold the dry ingredients into the egg mixture, being careful not to deflate the mixture.

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

Immediately sprinkle powdered sugar over a clean kitchen towel, flip the cake onto it and peel off the parchment. Roll the cake up tightly from one of the short sides and let it cool completely.

In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and stir in the chopped white chocolate until melted and smooth. Let it cool to thicken.

Once the cake has cooled, gently unroll it and spread the white chocolate filling evenly over the surface. Scatter the fresh raspberries across the filling.

Roll the cake back up gently and place it seam-side down on your serving platter.

Refrigerate the cake roll for at least 30 minutes to set. Before serving, dust with powdered sugar and garnish with additional raspberries.