1. Preheat oven to 375°F (190°C), then grease a 10×15-inch jelly roll pan and line it with parchment paper, greasing the paper as well.

2. Beat eggs and granulated sugar on high speed for 5-7 minutes until pale, thick, and tripled in volume.

3. Sift flour, baking powder, and salt together, then gently fold the dry ingredients into the egg mixture in three additions.

4. Stir in the milk and vanilla extract until just combined.

5. Separate small amounts of batter into bowls, mix with gel food coloring, and drop spoonfuls of colored batter onto the prepared pan.

6. Pour the remaining plain batter over the colored dollops and spread gently and evenly.

7. Bake for 10-12 minutes, or until the cake springs back when touched.

8. Immediately invert the hot cake onto a kitchen towel generously dusted with powdered sugar and peel off the parchment paper.

9. Starting from a short end, roll the warm cake up with the towel inside and let it cool completely for at least one hour.

10. For the filling, beat softened cream cheese until smooth, then mix in powdered sugar and vanilla.

11. Slowly add cold heavy cream and whip on high speed until the filling holds stiff peaks.

12. Gently unroll the cooled cake, spread the filling evenly over the surface, leaving a half-inch border.

13. Re-roll the cake tightly without the towel, wrap it in plastic wrap, and refrigerate for at least two hours before serving.