Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.

In a large mixing bowl, combine eggs and sugar. Beat on high speed for about 3 minutes until pale and thick.

Fold in vanilla extract, then sift in flour, baking powder, and salt. Mix carefully to maintain airiness.

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

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

Whisk cold heavy cream with powdered sugar until stiff peaks form for the filling.

Unroll the cooled cake, spread whipped cream filling, and sprinkle colorful toppings before rolling up again.

Place seam-side down on a platter, drizzle melted white chocolate, and chill for at least 30 minutes before serving.