1. Bake the vanilla sponge cake

Start by preheating your oven to 350°F (180°C). Grease your baking sheet and line it with parchment paper—it’ll save you a headache later! Whisk together your dry ingredients (flour, baking powder, and salt) in a bowl and set aside.

In a larger bowl, beat the eggs, sugar, and vanilla until the mixture becomes pale and fluffy (about 5 minutes). Gradually fold in the flour mixture, and then stir in the oil for that extra moisture. Pour the batter onto your prepared pan, spread it evenly, and bake for 10-12 minutes. You’ll know it’s ready when the cake springs back lightly to the touch.

Pro tip: Sprinkle powdered sugar over the top as soon as it’s out of the oven. This keeps the cake from sticking when you roll it up!

2. Make the raspberry jam

While the cake cools, toss your raspberries, sugar, and lemon juice into a saucepan. Bring it to a boil, then let it simmer for about 10 minutes, stirring constantly. Once it thickens, strain the mixture through a sieve to remove the seeds and let it cool.

3. Whip up the cream cheese filling

Mix cream cheese, powdered sugar, and vanilla until smooth, then slowly add chilled whipping cream. Beat until stiff peaks form—it should look luscious and thick enough to spread.

4. Assemble the roll

Carefully unroll your cooled sponge and spread on the raspberry jam, leaving a small border around the edges. Next, layer on the cream cheese filling, followed by a scattering of fresh raspberries. Gently roll the cake back up (use the towel to help guide you) and wrap it tightly in plastic wrap. Let it chill in the fridge for at least 2 hours to set.

5. Decorate and serve!

For the finishing touch, spread whipped white chocolate ganache over the roll. Add fresh raspberries, sugar-coated rosemary, and star anise for a festive flair. Dust everything with powdered sugar, slice, and serve!