Instructions

1. Preheat the oven to 375°F (190°C) and line a jelly roll pan (15x10 inches) with parchment paper.
2. In a large bowl, beat the eggs and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 5-7 minutes.
3. Gently fold in the all-purpose flour and vanilla extract, mixing until just combined. Be careful not to overmix to keep the batter light.
4. Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula.
5. Bake in the preheated oven for 10-15 minutes, or until the cake is golden brown and springs back when lightly touched.
6. While the cake is baking, in a separate bowl, whip the cream with an electric mixer on high speed until stiff peaks form. Add the remaining teaspoon of vanilla extract during the last minute of whipping.
7. Once the cake is done, remove it from the oven and let it cool for about 5 minutes. Then, carefully spread the whipped cream evenly over the warm cake.
8. Starting from the short end, roll the cake up tightly using the parchment paper to help, creating a spiral. Make sure to roll it gently to avoid cracking.
9. Once rolled, dust the top with powdered sugar and refrigerate for at least 30 minutes before slicing.
10. Slice into 1-inch pieces and serve chilled, enjoying the creamy, sweet filling with each bite.