Raspberry Swiss Roll Cake

**Ingredients:**

**For the Cake:**
– 4 large eggs, room temperature
– 2/3 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– Powdered sugar (for dusting)

**For the Filling:**
– 1 1/2 cups heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 1/2 cups fresh raspberries
– 1/2 cup raspberry jam

**For the Topping:**
– Fresh raspberries
– Shaved chocolate or chocolate curls
– Powdered sugar (for dusting)

**Instructions:**

1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, and grease the paper lightly.

2. **Make the Cake:**
– In a large mixing bowl, beat the eggs with an electric mixer until thick and pale (about 3-5 minutes).
– Gradually add the granulated sugar, beating until the mixture is light and fluffy. Stir in the vanilla extract.
– In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
– Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

3. **Roll the Cake:**
– While the cake is baking, place a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
– When the cake is done, immediately turn it out onto the sugared towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake up with the towel inside. Let it cool completely on a wire rack.

4. **Prepare the Filling:**
– In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
– Gently fold in the fresh raspberries and raspberry jam.

5. **Assemble the Cake:**
– Unroll the cooled cake and spread the raspberry cream filling evenly over the surface.
– Re-roll the cake without the towel, and place it seam-side down on a serving platter.

6. **Decorate:**
– Pipe or spread any remaining cream on top of the roll.
– Garnish with fresh raspberries and chocolate shavings.
– Dust lightly with powdered sugar.

7. **Serve:**
– Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cake to firm up.
– Slice and enjoy!

Feel free to adjust the sweetness and decorations to your liking. Enjoy your homemade Raspberry Swiss Roll Cake!