1. Prepare the pan and preheat oven

• Preheat your oven to 340°F (170°C).

• Line a 10×15-inch jelly roll pan with parchment paper.

• Lightly grease the sides (optional) to prevent sticking.

2. Make the egg yolk mixture

• In a large bowl, whisk egg yolks and 1/4 cup sugar until pale and slightly thick.

• Add milk, oil, vanilla extract, and salt. Whisk until smooth and well combined.

• Sift in the cake flour and mix gently until no lumps remain. Set aside.

3. Whip the egg whites

• In a clean, grease-free bowl, beat egg whites on medium speed until foamy.

• Add cream of tartar (if using) and gradually add the remaining 1/4 cup sugar.

• Beat until soft peaks form—not stiff peaks, to keep the cake soft and pliable.

4. Fold the meringue into yolk batter

• Add 1/3 of the whipped egg whites into the yolk mixture to lighten it.

• Gently fold using a spatula.

• Add the rest in two batches, folding gently to keep the batter airy.

• Do not overmix—stop once combined.

5. Bake the sponge cake

• Pour the batter into the prepared pan.

• Use an offset spatula to smooth the surface evenly.

• Tap the pan lightly to release air bubbles.

• Bake for 12–14 minutes or until the top springs back gently when touched.

• Do not overbake—the cake should be pale and soft.

6. Cool and prepare the roll

• Remove the cake from the oven and cool for 3–5 minutes.

• While still warm, place another parchment sheet or clean kitchen towel on top and invert the cake.

• Peel off the bottom parchment carefully.

• Roll the cake (with the parchment or towel) gently from the short end and let it cool completely in this rolled shape.

7. Make the whipped cream filling

• In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.

• Do not overbeat—stop once cream holds its shape but is still smooth and fluffy.

8. Assemble the cake roll

• Unroll the cooled sponge cake gently.

• Spread an even layer of whipped cream across the surface.

• Add fruit slices if desired.

• Carefully re-roll the cake, this time without the parchment/towel.

• Wrap the rolled cake in parchment or plastic wrap and refrigerate for 30–45 minutes to set.

9. Slice and serve

• Trim off the ends for a clean finish.

• Slice gently using a serrated knife.

• Dust with matcha, cocoa, or powdered sugar if desired.

• Serve chilled for best texture and flavor.