Preheat oven to 350°F (175°C). Lightly spray a 15×10-inch jelly roll pan with cooking spray and line with parchment paper.

In a large bowl, beat eggs and sugar until thick and pale.

Add vanilla, salt, baking powder, and cocoa powder. Mix until combined.

Gently fold in the flour until fully incorporated.

Spread batter evenly in the prepared pan and bake for 12–15 minutes or until the cake springs back when touched.

While the cake is baking, prepare a clean kitchen towel and dust it generously with cocoa powder.

Once baked, immediately invert the cake onto the towel and carefully peel off the parchment paper.

Starting from the short edge, gently roll the cake and towel together. Let cool completely on a wire rack.

For the filling, beat together peanut butter, cream cheese, and butter until smooth and creamy.

Gradually add powdered sugar, then milk and salt, beating until fluffy.

Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface.

Re-roll the cake (without the towel), wrap in plastic wrap, and refrigerate for at least 1 hour before serving.