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Preheat oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
In a small bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat eggs and sugar until pale and thick.
Add milk, oil, vanilla extract, and almond extract (if using) and mix until combined.
Fold in the dry ingredients gently until the batter is smooth.
Pour into the prepared pan and spread evenly.
Bake for 10–12 minutes, or until the cake springs back when lightly touched.
Immediately dust the top with powdered sugar, cover with a clean kitchen towel, and invert the cake onto the towel.
Peel off the parchment paper. Roll up the cake with the towel, starting from the short side, and allow it to cool completely.
2. Prepare the Filling:
Beat the cream cheese and sugar until smooth.
In a separate bowl, whip the cream with vanilla until stiff peaks form.
Fold the whipped cream into the cream cheese mixture.
Gently fold in fruit preserves or chopped fresh fruit.
3. Assemble the Cake Roll:
Carefully unroll the cooled cake.
Spread the filling evenly over the surface, leaving a small border.
Roll the cake back up without the towel. Place seam-side down on a serving plate.
4. Decorate and Serve:
Decorate with sprinkles, edible flowers, and fruit if desired.
Dust with extra powdered sugar before serving.
Serving and Storage Tips:
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