1-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 ensure a light texture.

2-Whisk the egg yolks with vanilla and 1/3 cup granulated sugar until pale and tripled in size this step is crucial for that fluffy sponge!

3-Beat the egg whites until frothy, then gradually add the remaining 1/3 cup granulated sugar, beating until soft peaks form (bring those whites to room temperature for extra volume, as I always do!).

4-Gently fold half the whipped egg whites into the yolk mixture, then fold in the remaining whites to keep the air in.

5-Carefully fold the sifted flour mixture into the batter until no dry flour remains, being gentle to maintain that lightness.

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

7-Pour the batter onto the prepared pan and smooth the surface evenly.

8-Bake for approximately 15 minutes, or until a toothpick inserted comes out clean don't over-bake, or it might crack!

9-Cool the cake in the pan for 5-10 minutes, then carefully flip it out onto a surface, peel off the parchment paper, trim the edges, cut one short side at an angle, and allow it to cool completely.

10-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 for the filling.

11-Spread the jelly evenly over the cooled cake, then spread half of the whipped cream over the jelly, arrange the berry pieces on top, and cover with the remaining whipped cream.

12-Starting at the straight short end, tightly roll the cake, wrap it securely in parchment paper, and refrigerate for at least one hour before slicing.

13-Optionally, dust with powdered sugar or pipe whipped cream designs before serving to make it look extra special!