Preheat your oven to 180°C (350°F). Line a baking sheet (approximately 15×10 inches) with parchment paper.

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

In another clean bowl, beat the eggs and sugar together until the mixture doubles in volume and turns pale.

Gradually fold in the flour mixture and vegetable oil until just combined.

Pour the batter into the prepared baking sheet and spread evenly.

Bake for 10-12 minutes, or until the cake springs back lightly when touched.

In a saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Cook until the raspberries have broken down and the mixture thickens slightly, about 5-7 minutes.

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

In a microwave-safe bowl, heat the chopped white chocolate and 1/4 cup whipping cream until melted and smooth.

Allow it to cool, then whip it until light and fluffy.

Once the sponge cake is cool, flip it onto a clean kitchen towel dusted with powdered sugar.

Spread the cream cheese filling over the sponge, then layer with raspberry jam. Gently roll the cake using the towel.

Wrap it in plastic wrap to maintain its shape and chill in the fridge for at least 30 minutes.

Once chilled, unwrap the cake and place it onto a serving platter.

Spread the whipped white chocolate ganache on top and garnish with fresh raspberries, rosemary, and a dusting of powdered sugar.