Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt until combined.

In a large mixing bowl, beat together 4 large room-temperature eggs and ¾ cup of granulated sugar on high for 5–6 minutes until thick and pale.

Gently fold the dry ingredients into the egg-sugar mixture using a spatula until just combined.

Divide the batter equally into four bowls and add gel food coloring in pastel shades, mixing well.

Pour each colored batter into separate piping bags and pipe horizontal stripes onto the prepared pan.

Bake for 10–12 minutes, or until the surface springs back when pressed.

Turn the cake onto a clean towel dusted with powdered sugar and roll it tightly while warm. Cool for about 45 minutes.

Whip together 8 oz of softened cream cheese and 1 cup of powdered sugar until smooth. Whip 1½ cups of cold heavy cream until stiff peaks form and fold into the cream cheese mixture.

Unroll the cooled cake and spread the filling evenly, then re-roll it tightly without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour.

Spread whipped frosting on the outside, and sprinkle pastel decorations before slicing and serving.