1-First, separate the egg yolks and whites. Preheat your oven to 375°F (190°C) and line a half baking sheet with parchment paper. Sift the cake flour and baking powder together to get that light texture we want.

2-Next, whisk the egg yolks with vanilla and 1/3 cup granulated sugar until they’re pale and have tripled in size. This step is crucial for that airy sponge!

3-Beat the egg whites until frothy, then gradually add the remaining 1/3 cup granulated sugar, beating until soft peaks form.

4-Gently fold half the whipped egg whites into the yolk mixture, then fold in the rest.

5-Carefully fold the sifted flour mixture into the batter until no dry flour remains.

6-Combine the vegetable oil, milk, and lemon zest (if using). Mix a small amount of batter into this, then fold it back into the main batter.

7-Pour the batter onto the prepared pan and smooth the surface. Bake for about 15 minutes, or until a toothpick comes out clean.

8-Cool the cake in the pan for 5-10 minutes, then flip it out, peel off the paper, trim the edges, and cut one short side at an angle. Let it cool completely.

9-Beat the heavy whipping cream with 2-3 tablespoons granulated sugar and vanilla extract until soft peaks form, and cut the berries into small pieces.

10-Spread jelly evenly over the cooled cake, add half the whipped cream, arrange the berries, and top with the remaining cream.

11-Starting at the straight short end, roll the cake tightly, wrap it in parchment paper, and refrigerate for at least one hour. Optionally, dust with powdered sugar before serving.