Making the Christmas Vanilla Roll Cake is a fun and rewarding process. Follow these steps for success:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.

2. Whisk Eggs: In a large bowl, beat the eggs with an electric mixer on high speed for about 5 minutes until they are thick and pale.

3. Add Sugar and Vanilla: Gradually add granulated sugar and vanilla extract to the egg mixture, continuing to beat until well blended.

4. Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gently fold this mixture into the egg mixture until just combined.

5. Spread the Batter: Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.

6. Bake: Place the pan in the preheated oven and bake for 15-20 minutes, or until the cake springs back when lightly touched.

7. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, carefully invert it onto a clean kitchen towel dusted with powdered sugar.

8. Roll the Cake: Starting from one end, gently roll the cake up in the towel, making sure to keep it tight but not too tight. Allow it to cool completely in this rolled position.

9. Prepare the Filling: While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

10. Unroll and Fill: Once the cake is cool, carefully unroll it. Spread the whipped cream filling evenly over the surface of the cake.

11. Re-roll the Cake: Roll the cake back up without the towel, ensuring the filling stays inside.

12. Chill: Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes to set.