Preheat your oven to 180°C (350°F) and line a rectangular baking tray with parchment paper.

In a large mixing bowl, whisk together the eggs and sugar using an electric mixer at high speed for about 5-7 minutes until thick and pale.

Sift together flour, baking powder, and salt into the egg mixture and gently fold in.

Fold in orange zest, orange juice, and vanilla extract until just incorporated.

Pour the batter into the lined baking tray and bake for 10-12 minutes until golden brown.

Whip together heavy cream and powdered sugar in a clean bowl until soft peaks form.

Let the sponge cool for about 5 minutes, then invert onto a powdered-sugar-dusted kitchen towel and roll it up width-wise.

Once cooled, unroll the cake, spread the whipped cream filling, and re-roll without the towel.

Trim uneven ends, dust with powdered sugar, slice, and serve.