Preparation

• Combine raspberries, sugar, and lemon juice in a saucepan and cook over medium heat for 8 to 10 minutes until thick. Strain to remove seeds and let cool.
• Preheat the oven to 375°F. Line a 15 by 10 inch jelly roll pan with parchment. Whisk flour, baking powder, and salt in a bowl. Beat eggs and sugar in another bowl for 5 minutes until pale. Fold in vanilla and oil, then add dry ingredients gently.
• Spread the batter in the pan and bake 12 to 15 minutes until it springs back. Turn the warm cake onto a powdered sugar dusted towel and roll it up. Let cool completely.
• Beat cream cheese until smooth. Add powdered sugar and vanilla. Whip the cream separately to soft peaks and fold into the cream cheese mixture.
• Heat cream until simmering and pour over chopped white chocolate. Let sit, stir smooth, add salt, and chill for 30 minutes. Whip until fluffy.
• Unroll the cooled cake and spread the raspberry jam. Add the cream cheese filling and scatter fresh raspberries. Roll the cake again without the towel.
• Cover the cake with the whipped white chocolate ganache. Decorate with raspberries, rosemary, star anise, and dust with powdered sugar.