Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with a silicone baking mat or greased parchment paper.
In a professional stand mixer, whip the eggs and granulated sugar on high speed for 5-7 minutes until pale and tripled in volume.
Sift the flour, premium cocoa powder, and salt. Gently fold into the egg mixture in three batches using a spatula.
Spread the batter evenly in the prepared pan. Bake for 10-12 minutes until the cake springs back to the touch.
Immediately invert the hot cake onto a powdered sugar-dusted kitchen towel. Roll the cake and towel together starting from the short end. Let cool completely.
Whip the heavy cream, powdered sugar, and pure vanilla extract until stiff peaks form.
Carefully unroll the cooled cake, spread the whipped cream evenly, and re-roll the cake without the towel. Chill for 1 hour before serving.
