Make The Whip Cream Filling

1. Place heavy whipping cream and sugar into mixing bowl and mix on high speed until it turns into the whip cream. Then place whip cream filing into a smaller bowl and put aside in the fridge.

Make The Cake

1. Preheat the oven to 375ºF. Take parchment paper and line the jelly roll pan or baking sheet. In a mixing beat the eggs, vanilla extract, sugar on high till well combined. Then add in the cake flour, baking powder, and salt. Beat the cake mixture until dissolved. Pour the batter onto the prepared parchment paper. Bake for 12 minutes or until light brown. Then place a towel on the table and sprinkle the powdered sugar on it. Lift the parchment paper up off the pan and then flip the cake upside down onto the towel. Peel the parchment paper off the cake. Roll the cake tightly into the towel and let it cool.

Assembling The Cake

1. After cake has cool completely unroll the cake. Spread the blueberry preserves first with a spatula. Next add the whip cream on top on the blueberry preserves. Roll the cake and refrigerate it for 2 hours before serving.