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

In a mixing bowl, beat room temperature eggs and granulated sugar on medium speed for 3 minutes until thick and pale.

Fold in vanilla extract, then sift together flour, baking powder, and salt, folding gently into the egg mixture.

Pour batter into prepared pan, spreading evenly and bake for 10-12 minutes until golden.

Flip the cake onto a towel dusted with powdered sugar, peel off parchment, and roll the cake while warm. Cool for 30 minutes.

Whip the heavy cream with powdered sugar and vanilla until stiff peaks form, about 3-5 minutes.

Unroll the cooled cake, spread whipped cream filling, sprinkle colorful sprinkles, then roll back up and place seam-side down.

Melt white chocolate and drizzle over the cake, adding more sprinkles. Chill before slicing to allow flavors to meld.