Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.

Separate the egg whites and yolks into two bowls and beat the whites until stiff peaks form.

Whisk egg yolks with granulated sugar and vanilla extract until thick and pale.

Gently fold the whipped egg whites into the yolk mixture in batches.

Sift together flour, cocoa powder, baking powder, and salt, then fold into the egg batter until just combined.

Spread the batter onto the prepared baking sheet and bake for 12-15 minutes until golden.

Invert the cake onto a towel dusted with powdered sugar, peel parchment, and roll tightly while warm.

Beat heavy cream until soft peaks form, add powdered sugar and vanilla, and continue beating until stiff peaks form.

Unroll the cake, spread the whipped filling evenly over it, and then re-roll.

Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours.

Once chilled, slice and serve on a festive platter.