Preparation Steps

• Line a 15x10x1 inch baking sheet with parchment paper and spray with baking spray or grease and flour. Sprinkle powdered sugar onto a large clean dish towel and set aside.
• In a large mixing bowl, beat eggs for 2-3 minutes. Add granulated sugar, water, and vanilla extract and beat for an additional minute until fully incorporated. Beat in flour, baking powder, and salt until smooth. Pour batter into prepared baking sheet.
• Bake in a preheated 375°F oven for 11-13 minutes until the cake is springy to the touch.
• Remove cake from oven and immediately invert onto the powdered sugar-covered towel. Peel off parchment paper. Place a clean sheet of parchment paper over the back of the cake and roll the cake up in the towel carefully from short end to short end. Cool for one hour.
• To make the filling, beat heavy whipping cream until soft peaks form. Add granulated sugar and vanilla extract and continue beating until stiff peaks form. Gently fold in sprinkles, being careful not to stir too much to avoid bleeding the colors.
• Once cooled, unroll the cake gently and remove the parchment paper. Spread the funfetti whipped cream filling evenly over the cake and re-roll without the towel. Optionally, dust with powdered sugar or extra sprinkles. Refrigerate wrapped in plastic wrap. Best served within 1-2 days.