Preheat your oven to 350°F (175°C) and prepare a jelly roll pan by lining it with parchment paper and lightly greasing it.

In a large mixing bowl, beat 3 room temperature eggs and 1 cup of granulated sugar together using an electric mixer on high speed for about 3 minutes.

Gently fold in 1 teaspoon of pure vanilla extract. Sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt before folding into the egg mixture.

Pour the batter into the prepared jelly roll pan and bake for 10-12 minutes, until golden and springy.

After baking, immediately flip the cake onto a kitchen towel dusted with powdered sugar and roll it up with the towel inside. Allow it to cool completely.

In a mixing bowl, whip 1 cup of cold heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form.

Unroll the cooled cake, spread the whipped cream filling over it, and sprinkle with festive decorations before rolling it back up.

Drizzle melted white chocolate over the cake roll, add extra sprinkles, wrap it tightly in plastic, and refrigerate for at least 30 minutes.