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

In a large bowl, beat the eggs and sugar on high speed until thick and pale—5 to 7 minutes. Add vanilla, oil, and milk, and mix until combined.

Tip: The long mixing time helps incorporate air for a fluffy sponge.

In a separate bowl, whisk together flour, baking powder, and a pinch of salt. Gradually fold the dry mixture into the wet ingredients using a spatula.

Tip: Fold gently to preserve the airiness of the batter.

Divide the batter evenly into 4 small bowls. Tint each with a different pastel gel food coloring. Spoon small dollops of each color randomly onto the prepared pan, then swirl gently with a skewer or butter knife to create a marbled effect.

Bake for 10–12 minutes or until the cake springs back lightly when touched.

Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, then roll the cake (short end to short end) with the towel. Let it cool completely while rolled.

Tip: Rolling while warm helps prevent cracking.

In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Unroll the cooled cake gently. Spread the whipped cream filling evenly over the surface. Re-roll the cake (without the towel), using gentle pressure.

Frost the top with more whipped cream and decorate with pastel sprinkles if desired. Chill for at least 30 minutes before slicing for clean edges.