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Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
In a mixing bowl, beat eggs on high speed for about 5 minutes until thick and pale.
Gradually add granulated sugar and vanilla extract. Mix well.
Sift the flour, cocoa powder, baking powder, and salt together in a separate bowl.
Fold dry ingredients into the egg mixture gently to keep the batter airy.
Spread the batter evenly in the prepared pan.
Bake for 11–13 minutes, until the cake springs back when lightly touched.
Quickly invert the cake onto a towel dusted with powdered sugar and roll it up with the towel inside. Cool completely.
Whip heavy cream with powdered sugar until stiff peaks form.
Gently unroll the cake, spread the whipped cream evenly, then roll it back up without the towel.
Wrap in plastic and chill for at least 1 hour before serving.