Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk together the flour, baking powder, and salt.
In a separate bowl, beat the eggs and sugar until light and fluffy. Add vanilla.
Gently fold the dry ingredients into the egg mixture, mixing until smooth.
Spread the batter evenly onto the baking sheet and bake for 10-12 minutes until the cake springs back when touched.
Once baked, carefully roll the cake with a clean towel to form its shape.
Let the cake cool before unrolling and spreading the whipped cream evenly.
Roll the cake back up, dust with powdered sugar, and garnish with fresh berries or edible flowers for an elegant touch.
Refrigerate for 30 minutes before serving to allow the cake to set.
