Preheat the oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper and lightly grease the paper.

In a medium bowl, whisk together the flour, baking powder, and salt until homogenous.

In a separate large bowl, beat the eggs on high for 4 to 5 minutes until thick, pale, and ribbon-like.

Gradually add the granulated sugar and 1 tsp vanilla extract while continuing to beat until fully integrated.

Gently fold the dry ingredients into the egg mixture with a rubber spatula until just combined.

Pour the batter into the prepared pan and spread it evenly.

Bake for 10 to 12 minutes until the cake springs back when lightly touched.

Remove the cake from the oven and turn it out onto a clean kitchen towel dusted with powdered sugar.

Starting from a short side, roll the cake together with the towel into a tight spiral and let it cool completely.

While the cake cools, whip the heavy whipping cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form.

Gently unroll the cooled cake and spread the whipped filling evenly, leaving a small border.

Roll the cake back up without the towel, maintaining gentle tension.

Melt the white chocolate chips until smooth, color them with food coloring, and drizzle over the roll.

Adorn with sprinkles, candy eggs, or edible bunny shapes.

Chill the roll for at least 30 minutes before slicing.