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 room temperature eggs and granulated sugar with an electric mixer for about 3 minutes until pale and thick.

Gently fold in vanilla extract, then sift in flour, baking powder, and salt. Stir just until combined to keep the batter airy.

Pour the cake batter into the prepared pan, smoothing the top. Bake for 10-12 minutes until golden brown.

Remove the cake from the oven, flip onto a powdered-sugar-dusted towel, peel parchment, and roll with the towel while warm.

Whip heavy cream until thickened, add powdered sugar and vanilla, and whip until stiff peaks form.

Once cooled, unroll the cake and spread the whipped cream filling on top, sprinkle with colorful sprinkles, and roll it back up.

Drizzle melted white chocolate over the rolled cake, add more sprinkles, and refrigerate for at least 30 minutes before serving.