Step 1: Prepare the Sponge Cake

Preheat your oven to 350°F (175°C). Line a 10x15-inch baking sheet with parchment paper.

In a large bowl, beat egg yolks with half of the sugar until pale and creamy. Add vanilla extract.

In another bowl, whisk egg whites with the remaining sugar until stiff peaks form.

Gently fold the egg whites into the yolk mixture.

Sift flour and salt over the batter and fold gently until combined.

Spread the batter evenly onto the prepared baking sheet.

Bake for 12-15 minutes, or until the cake springs back when touched.

Step 2: Roll the Cake

While the cake is still warm, dust a clean kitchen towel with powdered sugar.

Carefully invert the cake onto the towel, remove the parchment paper, and roll the cake (with the towel) into a log. Let it cool completely.

Step 3: Prepare the Filling

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

If desired, divide the cream and tint with red and green food coloring for a festive look.

Step 4: Assemble the Roll Cake

Gently unroll the cooled cake and spread the filling evenly.

Roll the cake back up (without the towel) and place it seam-side down on a serving platter.

Dust with powdered sugar and decorate with sprinkles or edible holiday decorations.