Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, ensuring the paper extends over the edges of the pan for easy removal later.

In a large mixing bowl, beat the eggs and granulated sugar together with a hand or stand mixer until pale and fluffy. Add the vanilla extract and mix until combined.

In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix.

Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula. Bake in the preheated oven for 8-10 minutes or until the cake is lightly golden and springs back when lightly touched.

While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.

Once the cake is done, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.

Starting from one short end, gently roll the cake and towel together into a tight spiral. Allow the cake to cool completely while rolled up.

While the cake is cooling, prepare the filling. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface, leaving a small border around the edges.

Gently roll the cake back up, this time without the towel. Place the cake roll seam-side down on a serving platter.

Dust the top of the cake roll with powdered sugar for a finishing touch.