Preheat oven to 350 degrees Fahrenheit. Line a 17x12x1-inch jelly-roll sheet with Gefen Parchment Paper. Set aside.

Beat eggs in the bowl of a stand mixer for one minute or until fluffy. Add sugar and vanilla and continue beating for three minutes or until the mixture begins to turn pale yellow.

Gently and thoroughly fold in baking powder and flour with a flat spatula, making sure not to deflate the eggs. Spread batter evenly onto the prepared cookie sheet. Bake for 15 minutes or until center springs back when lightly pressed.

In the meantime, whip up the whipping cream until peaks form. Add sugar and combine. Set aside.

When cake is ready, hold the corners of the parchment paper and remove from tray onto a flat surface. Peel cake off paper. Roll, 12-inch side in, along with the parchment paper. Set aside for a few minutes.

Unroll and use a pastry brush to moisten the top of the cake with rose water. Spread cream evenly over the cake, leaving some for garnish. Roll again.

Place on a platter, seam-side down, and garnish with confectioners’ sugar, melted chocolate, non-dairy whipped cream, and strawberries, as desired. Refrigerate if not serving immediately.