Step 1: Prepare the Sponge Cake

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking tray with parchment paper.
2. In a bowl, whisk egg yolks, 1 1/8 tbsp of granulated sugar, and neutral oil until light and creamy.
3. Add milk and vanilla extract, whisking until fully combined.
4. Sift the cake flour, baking soda, and sea salt into the egg yolk mixture. Gently fold until smooth and lump-free.

Step 2: Make the Meringue

1. In a clean, grease-free bowl, beat the egg whites with cream of tartar until frothy.
2. Gradually add 75 g of granulated sugar while beating until stiff peaks form.
3. Carefully fold the meringue into the egg yolk batter in three additions. Ensure a light, airy mixture.

Step 3: Bake the Cake

1. Pour the batter evenly into the prepared tray and tap gently to remove air bubbles.
2. Bake for 12–15 minutes, or until lightly golden and the surface springs back when touched.
3. Remove the tray from the oven and transfer the cake (still on parchment paper) to a wire rack. Cover with a clean towel and let it cool completely.

Step 4: Prepare the Whipped Cream

1. In a small bowl, bloom the powdered gelatin in 5 tsp of water. Heat gently until dissolved, then let cool slightly.
2. In a chilled bowl, whip the cream with 2 tbsp sugar until soft peaks form.
3. Add the dissolved gelatin and whip until firm peaks form.

Step 5: Assemble the Cake Roll

1. Carefully peel the parchment paper off the cooled cake and place it on a fresh sheet of parchment.
2. Spread a generous layer of whipped cream over the cake, leaving a 1-inch border along one side.
3. Arrange fresh strawberries evenly across the cream.
4. Starting from the side with the filling, gently roll the cake into a tight log using the parchment paper to guide you.
5. Seal the seam and refrigerate for at least 2 hours to set.

Step 6: Slice and Serve

1. Dust the cake with powdered sugar or decorate with additional whipped cream and strawberries.
2. Slice into even pieces using a serrated knife and serve chilled.