Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, ensuring it extends over the sides, then lightly grease it.

In a large bowl, beat together the eggs and granulated sugar with an electric mixer on high speed for about 5-7 minutes until thick, pale, and tripled in volume. Stir in the vanilla extract.

In another bowl, whisk the flour, baking powder, and salt together. Gently fold this dry mixture into the egg mixture in two additions, being careful not to deflate the batter.

Spread the batter evenly in the prepared jelly roll pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

Once baked, place a clean kitchen towel dusted with powdered sugar on a flat surface. Carefully invert the cake onto this towel and peel off the parchment paper. Trim any crispy edges.

Starting from one short end, tightly roll the cake (with the towel) together. Place it seam-side down on a wire rack and let it cool completely.

While cooling, prepare the filling by beating the heavy cream, powdered sugar, and vanilla in a cold bowl until stiff peaks form.

Once the cake is cool, gently unroll it, spread the whipped cream evenly across the inside surface, and re-roll it snugly, this time without the towel. Place seam-side down on a serving platter.

For the finishing touch, dust with additional powdered sugar and optionally garnish with fresh berries and mint. Chill for at least 30 minutes before slicing and serving.