Step 1: Prepare the Cake Batter
• Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
• In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5–7 minutes, until the mixture is thick and pale.
• Stir in the vanilla extract.
• In a separate bowl, sift together the flour, baking powder, and salt.
• Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.

Step 2: Bake the Cake
• Pour the batter into the prepared jelly roll pan and spread it evenly.
• Bake in the preheated oven for 12–15 minutes, or until the cake springs back when lightly 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.

Step 3: Roll the Cake
• Starting from one short end, roll the cake up with the towel inside. Allow it to cool completely while rolled (about 30 minutes).

Step 4: Prepare the Filling
• In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Step 5: Assemble the Cake
• Once the cake is completely cool, gently unroll it from the towel.
• Spread the whipped cream filling evenly over the surface of the cake.
• Carefully roll the cake back up without the towel, starting from the short end.

Step 6: Chill and Decorate
• Place the rolled cake seam-side down on a serving platter and refrigerate for at least 1 hour to set.
• Before serving, dust the top with powdered sugar and decorate with fresh berries and mint leaves if desired.

Step 7: Serve
• Slice the cake into pieces and serve chilled.