Prepare your pan: Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it. Preheat your oven to 350°F.

Beat the eggs: Using an electric mixer, beat eggs on high speed for about 5 minutes until they're thick and pale yellow. Gradually add sugar while continuing to beat.

Add vanilla: Mix in the vanilla extract until well combined. The mixture should be fluffy and form ribbons when you lift the beaters.

Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gently fold this into the egg mixture using a spatula, being careful not to deflate the batter.

Bake the cake: Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes until the cake springs back when lightly touched.

Roll while warm: Immediately dust a clean kitchen towel with powdered sugar. Flip the hot cake onto the towel, peel off parchment paper, and roll the cake up with the towel from the short end. Let it cool completely in this rolled position.

Make the filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy. Add food coloring if desired for a festive Easter look.

Unroll and fill: Carefully unroll the cooled cake. Spread the filling evenly, leaving a small border around the edges. Roll it back up without the towel this time.

Chill: Wrap the Easter cake roll in plastic wrap and refrigerate for at least 2 hours before decorating and serving.

Decorate: Before serving, frost the outside if desired and add your Easter decorations like sprinkles, candies, or fresh berries.