Preheat the oven to 350°F. Grease a 15x10-inch jelly roll pan and line it with parchment paper, leaving overhang.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and 1 cup sugar on high speed for about 5 minutes until the mixture is thick and pale. Mix in the 1 teaspoon vanilla extract.

Finish Cake Batter: Gradually add the flour mixture to the egg mixture, alternating with the milk and melted butter. Mix until just combined.

Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Prep for Rolling: While the cake is baking, dust a clean kitchen towel heavily with powdered sugar.

Roll Cake (1): Immediately invert the hot cake onto the towel. Carefully peel off the parchment paper. Roll the cake up tightly in the towel, starting from the short end.

Cool: Allow the cake to cool completely in the towel on a wire rack.

Make Filling: In a medium bowl, beat the heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.

Finish Filling: Gently fold in the raspberries and white chocolate chips.

Assemble: Once the cake is cool, unroll it gently. Spread the raspberry white chocolate filling evenly over the surface.

Roll Cake (2): Roll the cake back up without the towel, and place it seam-side down on a serving platter.

Chill and Serve: Chill the cake roll in the refrigerator for at least 1 hour before slicing. Dust generously with powdered sugar before serving.