Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, making sure to leave some overhang for easy removal.

In a mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy (about 5-7 minutes). Stir in the vanilla extract.

Sift together the flour, baking powder, and salt, then gently fold this mixture into the egg mixture. Be careful not to deflate the batter; it should remain light and airy.

Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.

Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar.

Carefully peel off the parchment paper. Starting from one end, roll the cake up tightly with the towel inside. Let it cool completely while rolled.

In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will be your luscious filling.

Once the cake is completely cool, unroll it gently.

Spread the whipped cream evenly over the surface of the cake, leaving a small border around the edges. You can also add fresh berries at this stage for extra flavor.

Carefully roll the cake back up without the towel, ensuring the filling stays intact.

Wrap the roulade in plastic wrap and refrigerate for at least an hour. This helps the flavors meld and makes it easier to slice.

When you’re ready to serve, dust the top with powdered sugar and garnish with fresh berries if desired. Slice into rounds to reveal the beautiful swirl of cake and filling!