Heat oven to 375ºF. Line 15x10x1-inch baking pan with parchment or waxed paper; grease paper. Set aside.
Arrange clean towel onto counter; sprinkle generously with powdered sugar. Set aside.
Place egg whites into bowl; beat at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
Combine egg yolks, remaining 3/4 cup sugar, melted butter, baking powder, vanilla and salt in another bowl. Beat until well mixed. Add 3/4 cup flour; mix well. Gently stir in beaten egg white mixture until just mixed. Remove 1/2 cup batter to bowl; add remaining 1/4 cup flour. Beat until well mixed. Stir in red gel food color as needed for desired tint.
Place red batter into pastry bag fitted with round 1/4-inch tip or plastic food bag with one corner snipped off. Pipe repeating zig-zag pattern across width of parchment-lined pan. Place pan in freezer 10 minutes or until batter is firm to touch. Working quickly, spread remaining batter evenly over piped batter.
Bake 10-12 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared towel, pattern-side down, removing parchment paper. Sprinkle top with powdered sugar. Roll up cake in towel, starting with 10-inch side. Cool completely.
Combine 1 tablespoon whipping cream and white chocolate in bowl. Microwave until melted; stir until smooth.
Place remaining whipping cream in chilled bowl; beat at medium speed until soft peaks form. Add white chocolate mixture; beat until stiff peaks form. Stir in raspberries and mint.
Unroll cooled cake; remove towel. Spread cake with filling, leaving 2-inch strip on one short end. Starting at opposite end, roll up cake. Transfer to serving platter. Cover; refrigerate until serving time.
Cut cake roll into slices to serve.