Make the Cake:

• Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.

• Beat the eggs on high speed for 5 minutes until thick and pale. Gradually add the sugar, beating for 2-3 more minutes. Stir in vanilla extract.

• Mix the flour, baking powder, and salt in a separate bowl. Fold them gently into the egg mixture.

• Pour into the pan, spreading evenly. Bake for 12-15 minutes or until the cake springs back when touched.

• Once baked, immediately turn the cake onto a towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel inside. Let cool.

Make the Filling:

• Beat cream cheese until smooth. Add powdered sugar and vanilla extract, beating until creamy.

• Whip the cream until stiff peaks form and gently fold into the cream cheese mixture.

Assemble the Cake:

• Once the cake is cool, unroll it gently. Spread the filling evenly over the cake, leaving a small border.

• Roll the cake back up carefully without the towel and refrigerate for 1 hour.

Decorate and Serve:

• Dust with powdered sugar before serving. Optionally, decorate with food coloring, sprinkles, or chocolate eggs for an Easter touch.