Preheat oven to 350°F (175°C).

Line a 10×15-inch baking pan with parchment paper.

In a large bowl, whisk eggs and sugar until pale and fluffy.

Add vanilla extract and warm milk, mixing gently.

Sift together flour, baking powder, and salt. Gradually fold into the egg mixture until smooth.

2. Bake the Cake:

Pour batter into the prepared pan, spreading evenly.

Bake 12–15 minutes, or until the cake springs back when lightly pressed.

Let the cake cool slightly, then gently turn out onto a clean kitchen towel dusted with powdered sugar.

Peel off the parchment paper carefully.

3. Assemble the Roll Cake:

Spread softened vanilla ice cream evenly over the sponge cake.

Sprinkle finely chopped lavender over the ice cream (optional).

Starting from one short side, carefully roll the cake using the towel to help guide it.

Wrap the rolled cake in plastic wrap and freeze for 2–3 hours until firm.

4. Serve: