Preheat your oven to 350°F (175°C) and prepare a jelly roll pan by lining it with parchment paper and greasing it.

In a large mixing bowl, beat together room temperature eggs and granulated sugar on high for about 3 minutes until thick and pale.

Gently fold in the vanilla extract, then sift in the flour, baking powder, and salt, folding until just combined.

Spread the batter evenly in the prepared pan and bake for 10 to 12 minutes until golden brown.

Dust a kitchen towel with powdered sugar, flip the baked cake onto it, roll it up in the towel while warm, and let it cool.

Whip the heavy cream with powdered sugar and vanilla until stiff peaks form, creating the filling.

Once cooled, unroll the cake, spread the whipped cream, sprinkle with decorations, and roll back up seam side down.

Melt white chocolate if using, drizzle over the cake, add more sprinkles, and chill for at least 30 minutes before slicing.

Slice the cake roll with a knife dipped in hot water for clean cuts and serve immediately.