Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.

In a large bowl, whisk the eggs and sugar until thick and pale, about 5-7 minutes.

Sift together the flour, baking powder, and salt, then gently fold into the egg mixture.

Drizzle in the melted butter and gently fold until fully incorporated.

Spread the batter into the prepared pan and smooth the top.

Bake for 12-15 minutes, or until the cake springs back when touched.

Once baked, remove the cake from the oven and let it cool slightly before transferring to a clean kitchen towel dusted with powdered sugar.

Roll the cake gently from one end using the towel as a guide and let it cool completely.

Make the raspberry filling by mixing the raspberry puree into a bowl and set aside.

Prepare the frosting by beating the powdered sugar and lemon juice together until smooth.

Unroll the cooled cake gently, spread the raspberry filling evenly, re-roll it, and chill for at least an hour.

Once chilled, remove the roll, spread the frosting over the top, and garnish with fresh raspberries.

Slice into pieces, serve, and enjoy your Raspberry Swirl Christmas Roll.