Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure it extends slightly over the edges for easy removal. Lightly spray the parchment with non-stick spray or brush with a thin layer of butter.

Step 2: Whip the Egg Whites
In a large, clean mixing bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Gradually add ¼ cup of the granulated sugar while continuing to beat until stiff, glossy peaks form, another 2-3 minutes. Set aside.

Step 3: Beat the Egg Yolks
In another large bowl, beat the egg yolks with the remaining ½ cup granulated sugar on high speed until the mixture is thick, pale yellow, and falls in ribbons from the beaters, about 3-4 minutes. Beat in the vanilla extract.

Step 4: Fold in Dry Ingredients
Sift the flour and salt together. Gently fold the flour mixture into the egg yolk mixture using a rubber spatula, mixing just until no flour streaks remain. Be gentle to avoid deflating the mixture.

Step 5: Combine with Egg Whites
Add about one-third of the beaten egg whites to the yolk mixture and fold gently to lighten it. Then carefully fold in the remaining egg whites in two additions, using a gentle folding motion until just combined. Some small white streaks are okay – over-mixing will deflate your batter.

Step 6: Bake the Cake
Pour the batter into your prepared pan and spread it evenly into the corners using an offset spatula. Tap the pan gently on the counter to release any large air bubbles. Bake for 10-12 minutes, until the cake springs back when lightly touched and is just starting to turn golden.

Step 7: Roll the Warm Cake
While the cake bakes, lay out a clean kitchen towel and dust it generously with the ¼ cup powdered sugar. When the cake is done, immediately run a knife around the edges and turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting from a short end, roll the warm cake up with the towel inside. Let it cool completely in this rolled position, about 1 hour.

Step 8: Make the Filling
In a large bowl, beat the cold heavy cream with ¼ cup powdered sugar and vanilla extract until stiff peaks form, 3-4 minutes. If using cream cheese, beat it separately until smooth, then fold it into the whipped cream. If using jam, gently swirl it in at the end.

Step 9: Fill and Re-Roll
Carefully unroll the cooled cake (it will want to stay slightly curved – that’s perfect). Spread the filling evenly over the cake, leaving about a ½-inch border around the edges. Starting from the same short end, carefully roll the cake back up (without the towel this time), using the towel to help guide it if needed. The cake should roll fairly easily since it’s already been shaped.

Step 10: Chill and Serve
Transfer the rolled cake seam-side down to a serving platter. Cover loosely with plastic wrap and refrigerate for at least 1 hour before serving to help it set. Before serving, dust with powdered sugar and add any optional toppings like fresh berries or chocolate shavings. Slice with a sharp serrated knife using a gentle sawing motion.