Preheat oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.

In a bowl, whisk egg yolks with half the sugar until pale and thick. Add milk, melted butter, and vanilla. Fold in sifted cake flour gently.

In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining sugar and beat until glossy stiff peaks form.

Fold one-third of the meringue into the yolk mixture to lighten it, then gently fold in the remaining meringue until smooth and airy.

Spread the batter evenly in the prepared pan. Bake for 18–20 minutes, or until the top is golden and springs back lightly when touched.

2. Roll the Cake

Remove cake from oven and let cool slightly.

Place a fresh sheet of parchment paper on top and flip the cake onto it. Peel off the bottom parchment.

Roll the cake loosely while warm to prevent cracking and let it cool completely.

3. Prepare the Cream Filling

Whip chilled cream, powdered sugar, and vanilla until soft but stable peaks form.

Unroll the cooled cake, spread the whipped cream evenly, and add diced fruits or custard cubes if desired.

4. Final Roll and Chill

Roll the cake back up tightly using parchment paper.

Chill in the refrigerator for 1–2 hours before slicing for neat, clean pieces.

Serving and Storage Tips