Sponge cake:

• Preheat oven to 375°F degrees. Line a baking sheet with parchment paper. I used 10"x 15"cookie sheet, if you use a smaller pan keep in mind the cake will be thicker.
• Whip egg whites, add salt and 1 tablespoon water until stiff but not dry. Add eggs yolks one at a time while whipping on low speed. It should take 2 minutes to slowly incorporate the yolks. Add the sugar by the spoonful again at slow speed, taking about 3-4 minutes to mix it all in.
• The batter should be light and fluffy at this point. Sift the flour and baking powder in a small bowl or over wax paper and add 1 tablespoon at a time over the batter and gently fold it in, trying not to reduce the volume.
• Pour batter into prepared pan, spreading it evenly. Bake 12-15 minutes. DO NOT OVERBAKE.
• Remove from oven and allow sponge cake to rest for about 2-3 minutes. Place a another piece of parchment paper dusted with icing sugar on a counter top and invert or flip the cake onto the parchment paper. Gentle remove the parchment paper from the sponge cake. Then begin rolling from the short side until you come to the other side. Check any areas where the cake may be exposed, and cover to avoid drying out. Set aside and allow to cool completely. 
• Filling: Two options: one whip the heavy cream in a medium bowl and refrigerate. In a large bowl, beat the cream cheese, sugar and vanilla until light and fluffy. Fold in the whipped cream and refrigerate until ready to assemble. Option #2: begin whipping the heavy cream, add icing sugar and vanilla, and continue whipping until you have firm peaks, but not dry.
• When the sponge cake is cool, unroll it and trim off any crusty edges with a sharp knife. Spread the raspberry filling evenly to about 1/2 inch from the edges. Top the raspberry filling with an even layer of whipped cream mixture spread to the edges. If using fresh berries, place whole raspberries in straight horizontal lines on entire surface of cake and roll up into a tight cylinder. Some of the filling is bound to squish out the sides. Cover and refrigerate for 4-5 hours to firm up.
• To serve, dust with confectioners' sugar and cut into one inch or 2.5 cm slices. Serve with fresh raspberries, mint, a dollop of whipped cream if desired and dust with more icing sugar.