Preheat the oven to 400F.

Spray a 13*18 sheet pan with baking spray.

Lay a single piece of parchment on top making sure to smooth down the parchment (especially in the corners)

Spray the top of the parchment paper well, use a paper towel to wipe away excess buildup but also make sure

the entire sheet is non-stick spray on it.

Fill a saucepan with 2-3 inches of water and bring to a boil.

Reduce to medium heat and then allow the water to simmer.

Place eggs, sugar, and salt into the mixing bowl.

Blend together with a whisk.

Constantly stir until the sugar dissolves (it will be about 110F), we don't want to cook the mixture.

Remove from heat.

Add to stand mixer with a whisk attachment or use a hand mixer.

Mix for 5-7 mins until the mixture triples in size and turns a few shades lighter.

Sift in 1/3 of the flour and fold it into the mixer. Do this step, 2 more times until it's all folded.

Take extra precautions not to break the egg emulsion.

Make sure to fold from the center of the bowl to ensure there are not any clumps of flour sitting in the center of the bowl.

Fold until the flour is just incorporated.

Once you have made sure there are no lumps of flour, pour it out onto the baking tray.

Spread the batter evenly all the way across the parchment.

Bake for 8 mins and then remove from the oven.

Immediately use a pairing knife or sharp knife to carefully cut the edge of the sponge away from the side of the pan.

Dust the surface with powdered sugar

Add a second sheet of parchment to the top then flip the cake onto a cooling rack or second baking sheet.

Remove the parchment paper very carefully from the baked cake.

Dust that side with powdered sugar and lay a tea towel on top.

Flip it over once more, removing the parchment and carefully rolling the cake into a spiral

Set aside seam side down while making the filling.

Add mascarpone cheese, vanilla, and powdered sugar in a bowl and mix until smooth.

In a separate bowl mix the heavy cream on high until stiff peaks form.

Fold in the heavy cream into the mascarpone cheese mixture until no streaks are left.

Split the filling into two bowls.

Dye one bowl green.

Dye the other bowl red: First dye it pink with pink gel food colors, then add red.

Add to piping bags and set aside.

Once the cake is cooled, unroll it.

Snip the tip off the ends of the piping bags and pipe alternating lines of filling

Carefully roll the sponge back up.

If possible wrap in plastic wrap and let chill until firm (at least 3 hours, but preferably overnight)

Remove from the fridge after set,

Unwrap from plastic wrap

Slice the cake cold