1. Preheat your oven to 180°C (350°F). Line a 13×18-inch half-sheet pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment.

2. In a large mixing bowl, beat egg yolks with half of the sugar (about 6 tablespoons) until pale and thick, about 3-4 minutes. Add oil, vanilla extract, and milk. Mix until combined.

3. Sift flour, baking powder, and salt into the egg yolk mixture. Gently fold until just combined. Do not overmix.

4. In a separate clean, grease-free bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add the remaining sugar and beat until soft peaks form (peaks should curl over gently when you lift the beaters).

5. Gently fold one-third of the egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites in two additions, being careful not to deflate the batter.

6. Pour the batter into the prepared pan and spread evenly with an offset spatula, reaching all corners.

7. Bake for 10-12 minutes until the cake is lightly golden and springs back when gently pressed. Do not overbake.

8. While the cake bakes, lay a clean kitchen towel on your counter and dust it lightly with powdered sugar.

9. As soon as the cake comes out of the oven, run a knife around the edges. Immediately flip the cake onto the prepared towel. Carefully peel off the parchment paper.

10. While still warm, roll the cake up tightly in the towel, starting from the short end. Let it cool completely in this rolled position, about 30 minutes.

11. While the cake cools, make the filling. In a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate the whipped cream for 20-30 minutes to firm up.

12. Once the cake is completely cool, gently unroll it. Spread the chilled whipped cream evenly over the surface, leaving a 1/2-inch border around the edges.

13. Carefully roll the cake back up without the towel, using the edges of the parchment (if still attached) to help guide it. Roll tightly but gently.

14. Transfer the roll seam-side down to a serving platter. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

15. Before serving, dust generously with powdered sugar. Garnish with fresh berries and mint sprigs if desired. Slice with a sharp knife, wiping it clean between cuts.