Preheat the oven to 350°F (175°C) and line a baking sheet.
In a mixing bowl, beat the eggs and sugar until pale and fluffy.
Add vanilla extract, flour, baking powder, and salt; mix until combined.
Spread the batter evenly onto the lined baking sheet.
Bake for 12-15 minutes or until the cake springs back when touched.
Remove from oven, let cool for a few minutes, then turn onto a clean kitchen towel.
Prepare the raspberry filling by pureeing the berries and straining the seeds.
Spread the heavy cream over the cake, followed by the raspberry puree.
Carefully roll the cake using the towel to guide it.
Wrap the roll in plastic wrap and refrigerate for at least an hour before serving.
