Preheat your oven to 180°C (350°F). Line a 10x15 inch baking sheet with parchment paper, allowing some overhang on the sides for easy removal later.

In a mixing bowl, whisk together the eggs and 75g of granulated sugar until the mixture becomes thick and pale, about 5-7 minutes. This process incorporates air, which helps the cake rise.

Add the vanilla extract and mix until combined.

In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a rubber spatula. Be careful not to deflate the batter.

Pour the batter into the prepared baking sheet and spread it evenly with the spatula.

Bake in the preheated oven for 10-12 minutes, or until the cake is lightly golden and springs back when touched.

Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.

Starting from one edge, roll the cake tightly with the towel inside. This helps the cake maintain its shape. Let it cool completely while rolled.

In a mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract.

Using an electric mixer, whip the cream until stiff peaks form. This ensures a light and airy filling.

Once the cake has cooled, carefully unroll it and spread a layer of raspberry jam over the surface, followed by the whipped cream filling.

Roll the cake back up without the towel, starting from the edge with the filling. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to set.

Once set, remove the Swiss roll from the refrigerator and unwrap it. Dust the top with powdered sugar before slicing.

Cut into 1-inch slices and serve. Enjoy your delicious Swiss roll!