Making an Easter Swiss Roll is a fun and creative process. Here’s how you can do it:

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

2. Prepare Egg Mixture: In a mixing bowl, beat the eggs and sugar together until the mixture becomes thick and pale, about 5-7 minutes.

3. Add Vanilla and Salt: Stir in the vanilla extract and salt until well combined.

4. Mix Dry Ingredients: In another bowl, whisk together the flour and baking powder.

5. Combine Mixtures: Gradually fold the dry ingredients into the egg mixture; be careful not to deflate the batter.

6. Spread Batter: Pour the batter into the prepared pan, spreading it evenly.

7. Bake: Bake in the preheated oven for 10 to 15 minutes or until the cake springs back when lightly touched.

8. Cool the Cake: Remove the cake from the oven and set aside to cool for 5 minutes. Invert it onto a clean kitchen towel dusted with powdered sugar.

9. Peel Parchment: Gently peel away the parchment paper from the cake.

10. Roll the Cake: Starting from the short end, carefully roll the cake and towel together to create a log shape. Allow it to cool completely while rolled.

11. Prepare Filling: In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.

12. Add Colors: Optionally divide the whipped cream into separate bowls and tint with food coloring for a festive touch.

13. Unroll the Cake: Once the cake is cool, carefully unroll it from the towel.

14. Spread Filling: Evenly spread the whipped cream filling over the cake, leaving a small border around the edges.

15. Re-roll the Cake: Carefully roll the cake back up without the towel and place seam-side down on a serving platter.

16. Chill: Refrigerate for about 30 minutes to help it set.

17. Decorate: Before serving, top with fresh berries and additional whipped cream if desired.