• Preheat the oven to 350℉/180℃ and line a 10x14" rimmed baking sheet with parchment paper.

Sponge Cake

• Add the egg yolks and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat over medium high speed for three minutes until pale and fluffy. Scrape down the sides.
• Add the milk, canola oil, vinegar, vanilla, and salt and mix until combined.
• Sift together the flour and baking powder, then add to it the batter and mix on low speed. Transfer the mixture to a large bowl, then clean the stand mixer bowl and dry it completely.
• Add the egg whites to the clean mixing bowl and whip on high speed (with the whisk attachment) until stiff peaks form and clump up in the center of the whisk.
• Add the egg whites into the batter in three batches, folding each addition in gently so it doesn't deflate. It will get thicker with each addition.
• Add the batter to the prepared baking sheet and spread it as evenly as possible so it meets the edges. Be sure the center isn't mounded.
• Bake for 8-10 minutes until the cake springs back when touched and becomes lightly browned.

Preparing the Swiss Roll

• Lay out a clean dish towel and dust the entire towel with powdered sugar. Immediately turn out the sponge cake onto the dusted towel, then remove the parchment paper.
• Begin gently and tightly rolling up the cake from the short side, incorporating the towel into the roll. Allow the cake to cool completely in the rolled form.

Filling and Rolling

• To the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, instant vanilla pudding, and powdered sugar and whip on high speed until stiff peaks form.
• Gently unroll the cake, then spread the whipped cream onto the cake, meeting the edge when you'll begin the roll, and leaving 1cm bare on the remaining edges.
• Sprinkle on the raspberries so they are evenly distributed, then re-roll the cake (don't roll in the towel this time).
• Wrap the Swiss roll tightly in plastic wrap, then refrigerate for at least 30 minutes, seam side down.

Chocolate Ganache Glaze

• Heat the heavy cream until just simmering, then pour over the semi-sweet chocolate. Allow it to stand for one minute, then stir until it comes together.
• Allow it to cool for about 10 minutes, stirring occasionally to release some heat.

Assembly

• Unwrap the Swiss roll and slice ~½" off of each side so it's completely straight.
• Add a wire rack onto a large sheet pan, then place a 2-3 inch strip of parchment paper on a wire rack.
• Add the Swiss roll (seam side down) centered on the long strip of parchment paper, then pour the chocolate ganache slowly and evenly over the top and sides until it's completely coated.
• Allow it to sit for about 5 minutes, then use the parchment paper to carefully transfer the Swiss roll to a serving platter. Pull out the parchment paper strip to remove it.
• Use a vegetable peeler to add chocolate curls and shavings to the top for a decorative effect. Slice, and serve!