1. Preheat oven to 350°F (175°C). Spray a 15×10-inch jelly roll pan with cooking spray. Line with parchment paper, leaving an overhang on the sides. Spray parchment paper.

2. In a large bowl, beat eggs and sugar until light and fluffy. Add vanilla and mix well.

3. In a separate bowl, sift together salt, baking powder, cocoa powder, and flour.

4. Gradually add dry ingredients to egg mixture, folding gently until combined.

5. Pour batter into prepared pan and spread evenly. Bake for 12–15 minutes or until cake springs back when lightly touched.

6. While cake bakes, prepare a clean kitchen towel and dust generously with cocoa powder.

7. When cake is done, immediately loosen edges with a spatula, invert cake onto the towel, and carefully peel off parchment paper.

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

Make the Filling:
9. Beat peanut butter, cream cheese, and butter in a bowl until smooth and creamy.
10. Gradually add powdered sugar, beating until combined.
11. Add milk and salt; beat until fluffy and smooth.

Assemble:
12. Carefully unroll the cooled cake. Spread filling evenly over the surface.
13. Roll the cake back up without the towel.
14. Dust with additional cocoa powder if desired.
15. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.