1-First, get everything prepped. Separate the egg yolks and whites, then preheat your oven to 375°F (190°C). Line a half baking sheet, about 12x17x1 inches, with parchment paper and sift together the cake flour and baking powder. This setup ensures your cake bakes evenly and rolls up perfectly.

2-Next, work on the yolk mixture. Whisk the egg yolks with vanilla and 1/3 cup granulated sugar until it’s pale and has tripled in size. This step is key for that fluffy texture we all love in a Berrylicious Roll Cake.

3-Now, whip the egg whites. Beat them until frothy, then gradually add the remaining 1/3 cup granulated sugar until soft peaks form. Gently fold half the whipped egg whites into the yolk mixture, then add the rest, followed by the sifted flour mixture. Be careful not to deflate the batter.

4-To emulsify, mix the vegetable oil, milk, and lemon zest if you’re using it. Blend a bit of the batter with this mixture and fold it back in. Pour the batter evenly into your prepared pan and bake for 15 minutes, or until a toothpick comes out clean. Let it cool in the pan for 5-10 minutes, then invert it onto a clean surface, peel off the paper, trim the edges, and cool completely.

5-While that’s cooling, whip the heavy cream with 2-3 tablespoons granulated sugar and vanilla extract until soft peaks form, and cut the berries into small pieces. To assemble, spread the jelly over the cooled cake, add half the whipped cream, arrange the berries, and top with the rest of the cream. Finally, roll it up tightly from the short edge, wrap in parchment, and chill for at least 1 hour.