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

In a large mixing bowl, whisk eggs and sugar until pale and thick, about 5 minutes. Gently incorporate vanilla, then sift in flour, baking powder, and salt, folding until just combined.

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

Dust a clean kitchen towel with powdered sugar. Carefully invert the baked cake onto the towel and roll it up tightly.

While the cake cools, whip together the heavy cream, powdered sugar, and vanilla until stiff peaks form, then spread over cooled cake.

Re-roll the cake without the towel, seam side down on a platter, and refrigerate for about 30 minutes.

Drizzle melted white chocolate over the top and sprinkle with vibrant sprinkles before chilling until set.