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

Whip It Good. In a mixing bowl, beat the eggs and granulated sugar on high speed until thick and pale—about 5-7 minutes.

Mix the Dry Stuff. In another bowl, whisk together the flour, baking powder, and salt. Then gently fold the dry ingredients into the egg mixture.

Pour the batter into your prepared jelly roll pan, evenly spreading it out. Bake for about 12-15 minutes or until the cake springs back when lightly touched.

Once baked, immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake tightly in the towel, starting from one short side. Let it cool completely.

Prepare the Filling. In a bowl, mash the raspberries, then mix in the powdered sugar and lemon juice. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the raspberry mixture until well combined.

Unroll the cooled cake and spread the filling evenly over the surface. Roll it back up, without the towel this time, and place it seam-side down on a serving platter.

For the ganache, heat the cream until it starts to simmer. Pour it over the white chocolate chips in a heatproof bowl and let it sit for a few minutes. Stir until smooth and glossy.

Pour the ganache over your cake roll, letting it drip down the sides. Add your extra raspberries on top for a final touch!

Once the ganache has set, slice your roll into generous pieces and serve.