In a mixing bowl, beat 4 eggs until they are very light yellow, about 5 minutes. Add 3/4 cup sugar and beat until smooth. Beat in 2 teaspoons of vanilla.
Stir in 1 cup flour, 1 teaspoon baking powder and a pinch of salt.
Spray a jelly roll pan with cooking spray, and then line the pan with wax paper. Spray the wax paper with cooking spray and pour the batter in the pan. Bake at 350 degrees for 14 minutes. Immediately after taking the cake out of the oven, flip onto a kitchen towel dusted with powdered sugar. Remove the wax paper, and roll the cake in the towel and cool completely.
While the cake is cooling prepare the filling.
Combine one 8 ounce package of softened cream cheese and 4 tablespoons of softened butter until smooth.
Add 1/2 cup of lemon curd and 6 tablespoons of powdered sugar. Beat until the filling is smooth and fluffy.
After the cake is cooled, unroll it from the kitchen towel.
Spread the filling over the cake.
Arrange the raspberries (or any other fruit) over the filling.
Carefully, starting at one end, roll the cake up.
The side view.
Dust the jelly roll with powdered sugar, and chill before serving. Keep refrigerated.