Start with the sponge cake

Preheat your oven to 350°F (180°C), grease your baking sheet lightly, and line it with parchment paper. In a medium bowl, whisk together your dry ingredients—flour, baking powder, and salt—and set aside.

In a large bowl, beat the eggs, sugar, and vanilla until they’re pale and fluffy (about 5-6 minutes). This step is key for creating a light sponge! Gradually fold in the dry ingredients, being careful not to deflate the mixture, then stir in the oil for added moisture. Pour the batter onto your prepared baking sheet and spread it out evenly.

Bake for 10-12 minutes, or until a toothpick comes out clean. Once it’s out of the oven, sprinkle powdered sugar over the top, cover it with a clean kitchen towel, and flip it out onto the towel. Peel off the parchment, roll it up gently (with the towel inside), and let it cool completely.

Make the raspberry jam

While the cake cools, combine raspberries, sugar, and lemon juice in a saucepan. Stir constantly as you bring it to a boil, then let it simmer for about 10 minutes until it thickens. Sieve it if you want a smooth texture, then let it cool.

Whip up the cream cheese filling

In a large bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Gradually add chilled whipping cream and beat until stiff peaks form. The result? A filling so creamy you’ll want to eat it straight from the bowl (no judgment!).

Assemble the roll

Unroll your cooled cake carefully. Spread the raspberry jam in an even layer, leaving a ½-inch border. Top with the cream cheese filling, then scatter fresh raspberries over the top. Gently roll the cake back up, using the towel to guide you, and refrigerate for at least 2 hours.

Finish with ganache and decorate

Melt white chocolate and cream over a bain-marie, then let it cool before whipping it until fluffy. Spread the ganache over the cake, trim the ends for a neat finish, and decorate with fresh raspberries, rosemary, and powdered sugar.