Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

In a large bowl, beat eggs and granulated sugar for 3 minutes until light and fluffy. Mix in vanilla extract.

In another bowl, whisk together flour, baking powder, and salt. Gently fold the dry mixture into the egg mixture until fully combined.

Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes, until golden and springy to the touch.

Turn the cake out onto a towel dusted with powdered sugar, peel off parchment, and roll up with the towel while warm. Let cool completely.

Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

Unroll the cooled cake, spread whipped cream evenly, and sprinkle with pastel sprinkles or mini chocolate eggs. Roll the cake up tightly, seam-side down.

Drizzle melted white chocolate over the roll and top with extra sprinkles or candies.

Refrigerate for at least 30 minutes before slicing. Serve chilled and enjoy!