Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until raspberries break down and thicken slightly. Strain and let cool.

Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper.

Beat egg yolks with half the sugar until pale and creamy. Stir in vanilla.

In a separate bowl, beat egg whites with remaining sugar until stiff peaks form.

Gently fold egg yolks into egg whites. Sift flour, cornstarch, baking powder, and salt over mixture and fold in carefully.

Pour batter into prepared pan and bake 12–15 minutes until sponge springs back lightly.

Immediately invert sponge onto a powdered sugar-dusted towel, peel off parchment, and roll sponge with towel. Let cool completely.

Melt white chocolate and let cool slightly. Beat butter and cream cheese until smooth. Add white chocolate and vanilla, then fold in whipped cream.

Carefully unroll cooled sponge. Spread raspberry layer evenly, then spread white chocolate filling over raspberries.

Gently re-roll the cake and chill for at least 1 hour before slicing.