Preheat oven to 375°F (190°C). Grease and line a 9x13 inch jelly roll pan with parchment paper.

Dust a large clean kitchen towel generously with powdered sugar and set aside.

Whip standard room-temperature eggs *[Image 3]* and sugar until pale yellow, thick, and reaches the ribbon stage. Add vanilla.

Sift together dry ingredients (flour, baking powder, salt). Gently fold into the egg mixture until just combined, ensuring you don't deflate the air.

Gently fold in milk.

Pour batter into pan, spreading evenly. Bake 12-15 minutes until top springs back. Do not overbake!

Immediately loosen edges and invert cake warm onto the powdered sugar towel. Peel off parchment. Start from short end and roll the cake AND towel together. Cool completely on wire rack seam-side down.

Whip heavy cream *[Image 3]* with powdered sugar and vanilla extract until stiff peaks form. Chill until cake is cool.

Unroll cooled cake from towel. Spread chilled cream filling evenly, leaving a border. Recurl cake tightly. Chill on a platter for 30 mins to set.

Beat softened butter, powdered sugar, and vanilla. Add blue gel food coloring *[Image 3]* until reaching desired vivid blue. Frost the chilled roll.

Cover the top of the cake with dark chocolate shavings *[Image 3]* to look like a nest. Gently press and cluster pastel speckled eggs *[Image 3]* into the 'nest'. Serve immediately or store in an airtight container in the refrigerator.