Preheat the oven to 180C/356F/Gas 4.
Line a 23 x 33 cm (9 x 13 inch) Swiss Roll tin with parchment paper.
Place the eggs and sugar into a bowl and whisk until very pale and fluffy, keep mixing until it's filled with air. Sift the flour and carefully fold in with a metal spoon. Next pour the mixture into the lined tin and smooth with a spatula until it's evenly spread. Bake for just 10-12minutes, or until golden and just firm to the touch.
Meanwhile, pour the cream and vanilla into a large bowl and whip to soft peaks and set aside.
Next, place a sheet of baking paper that's slightly bigger than the baking tray onto a work surface and dust with the extra caster sugar. As soon as the sponge comes out of the oven turn it out onto the paper and slowly peel the parchment paper from the bottom of the sponge. Set the sponge aside to cool.
Generously spread the raspberry jam over the sponge, leaving a 2cm (1 inch) gap around the edge, then spread the whipped cream over the top of the jam. Sprinkle with the whole raspberries. Take the longest edge of the sponge and using the baking paper underneath, slowly roll up the sponge, trying to keep the filling in place. Roll the sponge off the parchment onto a plate, dust with extra caster sugar and cut into slices to serve.