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

Make Sponge Cake: In a large bowl, beat the eggs and sugar together until thick and pale. Gently fold in the flour, baking powder, and salt until just combined. Add vanilla extract and mix lightly. Pour the batter into the prepared pan and spread evenly with a spatula.

Bake the Cake: Bake in the preheated oven for 10-12 minutes, or until the cake springs back when touched. Turn the baked cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Let it cool completely.

Prepare Lemon Cream Filling: In a medium bowl, whip the heavy cream and sugar until medium peaks form. Gently fold in the lemon zest, lemon juice, and vanilla extract.

Assemble Swiss Roll: Unroll the cooled cake and spread a generous layer of lemon cream filling. Optionally, spread a thin layer of lemon curd for more flavor. Re-roll the cake, tightening it gently without squeezing out the filling.

Finish: Transfer the Swiss roll to a serving platter and dust with powdered sugar. Garnish with additional lemon zest if desired.