3 tsp Vanilla Paste (2 tsp for the sponge, 1 tsp for the filling)
1 cup All-Purpose Flour (for the sponge)
1 tsp Baking Powder (for the sponge)
½ tsp Salt (for the sponge)
1 ¼ cups Heavy Cream (for the filling)
½ cup Mascarpone (for the filling)
½ cup Powdered Sugar (for the filling)
8 oz Fresh Raspberries (for decoration)
For the Sponge: Preheat the oven to 350 F. Line the base of a Swiss roll pan or other rimmed baking sheet (approx. 9-13 inches) with baking parchment. Alternatively spray the sides and line the base with a silicone mat.
Place the eggs in a mixing bowl and whisk for at least 5 minutes. With the mixer still running, add the sugar little by little, then add the vegetable oil, buttermilk, cider vinegar, and vanilla paste.
Sift together the flour, baking powder, and salt. Put the flour mixture into the mixing bowl and stir until well-blended. Do not over mix. Pour the batter into the prepared pan, tilting the pan to distribute mixture evenly. Bake on the middle rack for 12-15 minutes. In the meantime, lay out a clean tea towel onto your work surface and dust it liberally with powdered sugar. When the cake is ready, turn out onto the towel. Gently peel off the baking parchment and roll up the cake with the towel, starting from the short end. Place the rolled-up cake on a wire rack and let cool.
For the Filling: Place the carton of cream in the freezer for 20 minutes. After 20 minutes, remove the cream from the freezer and pour into a mixing bowl with the mascarpone, powdered sugar, and vanilla paste. Whisk until nice and airy.
Gently roll out the cake and spread out a decent layer of the mascarpone whipped vanilla cream. Tumble over some raspberries, and gently roll up again. Place the roulade onto a cake stand or plate, dust with powdered sugar and decorate with more raspberries, if you like.