In a large bowl, beat eggs until fluffy, about 5 minutes.
In a separate bowl, sift flour, baking powder, and salt.
While the mixer is running, slowly add sugar and mix for 3 minutes
Add vegetable oil, buttermilk, and vanilla to the whipped eggs until just combined
Gently fold in half of the dry ingredients until little or no flour is present, Fold in remaining flour to keep batter fluffy
Pour batter into prepared pan and use an offset spatula to distribute batter evenly
Bake for 12-15 minutes or until springs back when lightly pressed and has a golden color
While the cake is baking, sprinkle a clean tea towel with powdered sugar, gently rubbing the sugar into the towel
When the cake is done, turn it out quickly onto the prepared tea towel
Peel off the parchment paper and immediately roll the cake up in the towel. Roll as tightly as possibly and evenly as possible
Cool wrapped cake on a wire rack