→ For the Cake:

4 egg whites, room temperature

1 cup granulated sugar, divided

5 egg yolks, room temperature

2 tablespoons vegetable oil

3 tablespoons whole milk

1 teaspoon vanilla extract

1 tablespoon lemon zest (from 6–7 key limes)

¾ cup all-purpose flour, spooned and leveled

2 tablespoons cornstarch

1 teaspoon baking powder

¼ teaspoon fine sea salt

→ For the Filling:

1 pound strawberries, washed, hulled, and sliced

1 tablespoon sugar

1 tablespoon lemon zest

1 cup heavy whipping cream

1 tablespoon sour cream

½ teaspoon vanilla extract

¼ cup powdered sugar, plus more for dusting

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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12×17-inch rimmed baking sheet with parchment paper and grease with butter.
Beat the Egg Whites: Beat egg whites on medium-high until soft peaks form. Gradually add one-third of the granulated sugar and continue beating until stiff peaks form.
Mix the Wet Ingredients: Whisk together the egg yolks, vegetable oil, milk, vanilla, ⅔ cup sugar, and lemon zest until smooth.
Combine the Dry Ingredients: Whisk flour, cornstarch, baking powder, and salt.
Mix Wet and Dry Ingredients: Stir the dry ingredients into the wet mixture just until combined.
Fold in the Egg Whites: Gently fold the egg whites into the batter, being careful not to deflate the mixture.
Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 15 minutes, or until golden and a toothpick comes out clean. Cool in the pan for 20-30 minutes.

Prepare the Strawberries: Combine sliced strawberries, sugar, and lemon zest. Let sit to release their juices.
Make the Whipped Cream: Beat the heavy cream, sour cream, vanilla, and powdered sugar until stiff peaks form.
Assemble the Cake Roll: Once the cake has cooled, spread whipped cream evenly over the surface, leaving about 1-inch borders. Scatter strawberries on top.
Roll the Cake: Carefully roll the cake from one short end, removing parchment as you go. Be gentle to avoid cracking.

Storage: Store leftovers in the refrigerator for up to 3 days.

Freezing: Freeze the cake before adding whipped cream, then thaw and add topping when ready to serve.

Variations: Add other berries or a splash of lemon extract for extra citrus flavor.