Preheat your oven to 375°F (190°C) and grease a 15x10-inch jelly roll pan. Line the bottom with parchment paper for easy removal.

In a large mixing bowl, beat together the granulated sugar and eggs until the mixture is thick and pale, approximately 5 minutes.

Add the vanilla extract and mix well. In a separate bowl, combine the flour, baking powder, and salt, then gently fold this dry mixture into the egg mixture using a spatula.

Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the towel and peel off the parchment paper.

Starting from one short end, carefully roll the cake up with the towel inside. Allow it to cool completely in this position.

While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Once the cake is completely cool, gently unroll it and spread a thin layer of fruit jam followed by a layer of whipped cream over the surface.

Scatter the mixed fresh fruits evenly over the whipped cream, making sure to distribute them well.

Carefully roll the cake back up without the towel, starting from the end with the filling. Wrap it in plastic wrap and refrigerate for at least 30 minutes before serving.

To serve, slice the jelly roll into pieces and dust with additional powdered sugar, if desired. Enjoy your beautiful fruit jelly roll cake!