1. Preheat & Prep

1. Preheat oven to 325°F (163°C).
2. Line a 10×15-inch jelly roll pan with parchment paper, ensuring it slightly overhangs for easy removal.

2. Make the Sponge Cake Batter

1. In a bowl, whisk together cake flour, baking powder, and salt.
2. In a separate bowl, whisk egg yolks and 2 tablespoons sugar until pale and slightly thickened.
3. Stir in milk, oil, and vanilla extract, then sift in the dry ingredients. Mix until smooth.

3. Whip the Egg Whites

1. In a clean mixing bowl, beat egg whites on medium speed until foamy.
2. Gradually add ⅓ cup sugar, increasing to high speed.
3. Beat until soft peaks form (glossy peaks that slightly curl at the tip).

4. Fold the Batter

1. Gently fold ⅓ of the egg whites into the yolk mixture to lighten it.
2. Carefully fold in the remaining egg whites until no streaks remain.

5. Bake Until Light & Fluffy

1. Pour batter into the prepared pan, spreading evenly with an offset spatula.
2. Tap the pan gently on the counter to remove air bubbles.
3. Bake for 12-15 minutes, or until the top is lightly golden and springs back when touched.

6. Roll & Cool the Cake

1. Lay out a clean sheet of parchment paper and dust lightly with powdered sugar.
2. Flip the warm cake onto the parchment and peel off the baking paper.
3. Gently roll the cake while warm, using the parchment as a guide.
4. Let it cool completely in its rolled shape to prevent cracking.

7. Make the Whipped Cream Filling

1. In a bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

8. Assemble the Swiss Roll

1. Carefully unroll the cooled cake and spread an even layer of whipped cream over the surface.
2. Gently re-roll the cake, using parchment paper for support.
3. Wrap in plastic wrap and chill for 30 minutes to set.

9. Slice & Serve

1. Trim the edges for a clean presentation.
2. Dust with powdered sugar and top with fresh berries or edible flowers.
3. Slice and enjoy this fluffy, cloud-like dessert!