Preheat your oven to 350°F (175°C) and prepare a jelly roll pan lined with parchment paper and greased.

In a large mixing bowl, whip room temperature eggs and granulated sugar together on high speed for 3 minutes until pale and fluffy.

Gently fold in vanilla extract. Sift in all-purpose flour, baking powder, and salt gradually, avoiding overmixing.

Spread the batter evenly in the jelly roll pan and bake for 10–12 minutes until golden brown and springs back when touched.

Dust a clean kitchen towel with powdered sugar, flip the cake onto it, and roll it up while warm to shape.

In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.

Unroll the cooled cake and spread whipped cream filling evenly across the surface, topping with sprinkles or mini eggs.

Roll the cake back up without the towel, keeping it tight, and refrigerate for at least 30 minutes.

Slice with a warmed knife and serve immediately, or keep chilled until ready to serve.