1️⃣ Prepare the Sponge Cake

1. Preheat oven to 180°C (350°F). Grease a 10×15-inch jelly roll pan, line with parchment, and grease again.

2. In a large bowl, beat eggs and sugar for 5–6 minutes until pale, thick, and fluffy. Add vanilla and milk, and mix gently.

3. In another bowl, sift together flour, baking powder, and salt.

4. Gradually fold dry ingredients into the egg mixture until just incorporated. Avoid overmixing.

5. Pour batter into the prepared pan and spread it evenly.

6. Bake for 10–12 minutes, or until the cake springs back when lightly touched.

2️⃣ Roll & Cool

1. While baking, lay out a clean kitchen towel and dust generously with powdered sugar.

2. Once the cake is done, immediately loosen the edges, then invert it onto the towel.

3. Gently peel off the parchment, then roll up the cake (from the short end) in the towel while warm.

4. Let cool completely while rolled to maintain the shape.

3️⃣ Make the Caramel Filling

1. In a small saucepan over medium heat, combine:

   • Brown sugar

   • Butter

   • Heavy cream

2. Stir constantly and cook for about 3 minutes, until thick and bubbly.

3. Remove from heat, add vanilla extract and salt, and stir well.

4. Let cool slightly until thickened but still spreadable.

4️⃣ Fill & Assemble

1. Carefully unroll the cooled sponge cake.

2. Spread the cooled caramel filling evenly over the surface.

3. Gently roll the cake back up (without the towel).