1. Preheat the oven to 350°F (180°C). Line a 12×17 inches (rimmed) baking sheet* with baking parchment and grease lightly. Set aside. Divide the eggs – you need all 5 egg yolks, but only 4 egg whites – use that single egg white for something else (e.g. pancakes).

2. Add the five egg yolks to a large bowl and mix with the oat milk, sunflower oil, vanilla extract, and 1/2 cup (100g) of the sugar until well combined. Mix the flour with cornstarch, baking powder, and salt. Add to the large bowl and mix until well combined.

3. In a separate bowl whisk the four egg whites until foamy (with a handheld mixer). Gradually add the remaining 1/4 cup (50g) of sugar and whisk until stiff peaks form. Add the stiff egg whites in batches to the large bowl and gently fold in – you want to keep as much volume as possible.

4. Pour the batter on the prepared baking sheet and spread out evenly. Bake for 14-15 minutes or until a toothpick inserted into the sponge cake comes out clean. You want a nice and even golden color but not too dark. Take out of the oven. Loosen the cake from the baking sheet if it’s stuck and flip it onto a clean kitchen towel. Carefully remove the baking parchment. Roll up the cake layer (including the towel) from one of the longer sides and let cool down completely. This will prevent the cake layer from breaking.

5. Wash, dry, and clean the strawberries and cut them into thin slices. Set aside. For the filling add the cold heavy cream with vanilla extract, and confectioners’ sugar to a tall bowl and mix until foamy, then gradually add the cream stiffener and mix until stiff peaks form. Take a small amount (about 3-5 tbsp.) of that cream and fill into a piping bag with a star tip – that’s for the decoration.

6. Unroll the cake layer. Spread the strawberry jam evenly on the cake layer. Add the whipped cream on top and spread evenly as well – keep the edges free of cream (a bit more than 1 inch/2.5 cm). Distribute the sliced strawberries evenly on top of the cream and roll everything up from one of the longer sides to create a nice cake roll. Try not to press too much – the cream will try to escape anyway ;P Place on a serving plate and cut off the ends to get a clean look.

7. To decorate dust the cake roll with confectioners’ sugar, pipe small dollops of whipped cream on top, and finish with some halved strawberries. Store in the fridge until ready to serve.