Preheat the oven to 170°C and line a 34x24 cm baking pan with parchment paper. Prepare the sponge cake batter by combining milk, oil, egg yolks, vanilla extract, pink food coloring, and sifted cake flour.

Whip egg whites with sugar until medium peaks form, then gently fold into the yolk mixture. Pour the batter into the pan, smooth the surface, and bake for 25–30 minutes.

Remove the cake from the pan, peel off the parchment, and cover with fresh paper to keep it moist. Cool completely on a wire rack before assembling.

Make the strawberry jam by cooking chopped strawberries with sugar over medium heat for 5 minutes. Stir in lemon juice, then cool completely.

Whip heavy cream with condensed milk and powdered sugar over an ice bath until stiff peaks form. Refrigerate the whipped cream until needed.

Spread the cooled cake with strawberry jam and whipped cream, leaving a little space at the edges. Roll the cake tightly using parchment paper and refrigerate for 2 hours to set.

Trim the edges of the chilled roll to reveal the swirl, then decorate the top with piped whipped cream and fresh strawberries. Slice and serve for a delicious treat!