Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.

Make the Cake Batter: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs and sugar with an electric mixer on high speed until thick and pale, about 3-4 minutes. Add the vanilla extract and beat to combine. Gently fold in the flour mixture, followed by the milk and melted butter. Mix until smooth.

Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly pressed. Remove from the oven and let cool for 5 minutes. Then, carefully turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel while it’s still warm. Allow it to cool completely while rolled up.

Prepare the Raspberry Filling: In a small saucepan, cook the raspberries over medium heat until they soften and release their juice, about 3-5 minutes. Use a spoon to mash them slightly. Stir in the powdered sugar, lemon juice, and vanilla extract. Let it simmer for another 1-2 minutes, then remove from heat and let it cool.

Whip the Cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Swiss Roll: Once the cake has cooled, gently unroll it. Spread a layer of whipped cream over the cake, then spoon the raspberry filling evenly on top. Roll the cake back up carefully without the towel, and place it seam-side down on a serving platter.

Serve: Dust the top with powdered sugar and garnish with fresh raspberries, if desired. Slice and enjoy!