Preheat the oven to 375°F. Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.

In a large mixing bowl, beat the egg yolks and granulated sugar together until thick and pale. Stir in the ricotta cheese, vanilla extract, and orange zest until well combined.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture, mixing until just combined.

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.

Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, or until the cake is golden and springs back when lightly touched.

While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper and roll the cake up with the towel, starting from one short end. Let it cool completely in the towel.

For the filling, beat the heavy cream, powdered sugar, vanilla extract, and orange zest in a mixing bowl until stiff peaks form.

Once the cake is cool, unroll it gently and spread the filling evenly over the surface. Roll the cake back up without the towel and place it seam-side down on a serving platter. Dust with powdered sugar before serving.