Preheat the oven to 350°F (175°C).
In a mixing bowl, combine flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, eggs, and vanilla extract.
Gradually add wet ingredients to dry ingredients and mix until just combined.
Spread the dough onto a floured surface and roll it into a rectangular shape.
Spread the raspberry puree evenly over the dough.
Roll the dough tightly from one end to the other.
Place the rolled dough seam-side down in a greased baking dish.
Bake in the preheated oven for 30-35 minutes until golden brown.
Allow to cool before dusting with powdered sugar.
