Raspberry White Chocolate Cake Roll

A delightful dessert combining tart raspberries with creamy white chocolate wrapped in a light cake roll.

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Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
In a medium bowl, combine cake flour, baking powder, and half of the granulated sugar. Whisk together to aerate.
In a large bowl, beat the eggs with the remaining sugar until pale and thickened.
Fold the dry ingredients into the egg mixture, then add the melted butter and vanilla until just combined.
Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes until golden.
Allow the cake to cool for a few minutes, then invert it onto a clean towel dusted with powdered sugar and roll it while warm.
Whip the heavy cream and fold in the melted white chocolate and crushed raspberries.
Once cooled, unroll the cake, spread the filling, and roll it back up without the towel.
Chill for at least 30 minutes before serving, garnished with raspberries and powdered sugar.

Ensure the cake cools completely to avoid cracking when rolling.