1. Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.

2. In a large mixing bowl, beat the eggs and sugar together until thick and pale.

3. Add the vanilla extract and mix well.

4. In another bowl, whisk together the flour, baking powder, and salt.

5. Gently fold the dry ingredients into the egg mixture until combined.

6. Pour the batter into the prepared pan and spread evenly.

7. Bake for 12-15 minutes or until the cake is lightly golden and springs back when touched.

8. While the cake is baking, prepare the raspberry filling by cooking the raspberries with sugar over medium heat until softened.

9. Strain the mixture to remove seeds and let it cool.

10. In a separate bowl, whip the heavy cream until soft peaks form, then fold in the raspberry puree and lemon zest.

11. Once the cake is done, remove it from the oven and let it cool slightly before dusting with powdered sugar.

12. Carefully roll the warm cake with a clean kitchen towel and let it cool completely.

13. Unroll the cake, spread the raspberry-whipped cream mixture evenly, and roll it back up without the towel.

14. Refrigerate for at least an hour before slicing and serving.