Preheat your oven to 400ºF (204ºC) with the oven rack in the center.
Line a sheet pan (13×18″) with parchment paper.
Next, fill a saucepan with 2-3″ of water and bring it to a boil over medium-high heat until boiling.
Then, reduce the heat to medium or until the water is simmering.
In the bowl of your stand mixer, place the eggs, granulated sugar, and salt and blend together with a whisk.
Next, place the bowl with the mixture on top of your simmering water. Do NOT let the bottom of the bowl hit the water.
Using your whisk, stir the egg mixture slowly until the sugar granules dissolve (about 110ºF or 43ºC).
Then, remove it from heat.
Attach your bowl to your stand mixer with the whisk attachment.
Add in your vanilla and whisk on high for 5-7 minutes until you reach the ribbon stage (see notes below). The mixture should triple in volume and lighten in color.
Sift in ⅓ of your flour mixture and fold (see notes) the flour in gently without damaging the structure of your egg mixture. Repeat two more times with the flour until just combined.
Spread the cake batter evenly into your parchment-lined sheet pan, and then spread it with an offset spatula or knife all the way to the edges of the pan. Do not grease your pan.
Bake the cake at 400ºF (204ºC) for 8 minutes.
Then, remove the cake from the oven and place it onto a cooling rack.
Immediately use a paring knife to carefully cut the edge of the sponge away from the sides of the pan.
Dust the surface of the cake with powdered sugar.
Next, place another piece of parchment on top of the cake, and then another cooling rack, and flip over to release the cake from the pan.
Remove the parchment paper carefully, and dust the surface with more powdered sugar.
Place a tea towel over the top of the cake and carefully roll into a spiral going lengthwise.
Finally, place it into the fridge to cool for one hour before filling it with your frosting. For more tips and tricks on making roll cakes, be sure to read my roll cake tutorial blog post.