Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, greased lightly.

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the egg yolks and ½ cup of sugar until pale and thick—about 5 minutes. Add milk and vanilla extract, mixing until incorporated.

Gradually fold in the dry ingredients until just combined.

In a separate bowl, beat the egg whites until they form stiff peaks. Gradually fold the egg whites into the cake batter, trying to keep the mixture fluffy.

Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes or until the cake is springy and golden.

Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel while it’s still warm. Let it cool.

While the cake cools, whip the heavy cream with the powdered sugar until it forms soft peaks.

Unroll the cooled cake gently, spread the whipped cream over it, and add fresh fruits if desired. Roll the cake back up without the towel.

Place the Swiss roll in the refrigerator for at least an hour to set. Slice and serve!