Prepare a light-colored 15 x 10 inches (25 x 38 cm) jelly roll pan. Line it with a sheet of parchment paper (watch this video tutorial - how to line a Swiss roll tin). It is up to you to grease the pan before applying the parchment paper.

To make sponge cake, preheat the oven to 410°F (210°C). Pour grapeseed oil and milk into a small bowl and place it over a large container with hot water, and let wet ingredients warm up to 104°F (40°C). Sift flour using a flour sifter in a clean bowl and put aside.

Place room-temperature whole eggs, honey, vanilla, and granulated sugar, in a heat-resistant bowl and whisk a few times with a hand whisk. Bring the bowl over a bain-marie or water bath and beat with a hand whisk until the mixture reaches about 104°F (40°C): check it with a cooking thermometer.

Remove the bowl from the water bath and use an electric or stand mixer with a whisk attachment to beat at high speed for 6 minutes. When the mixture becomes thick, turns white, triples in volume, and the batter falls like a ribbon from the mixer beaters, lower the speed. Beat at low speed for 2 minutes to adjust the texture of the batter.

Sift the flour over the bowl once again and gently mix with a rubber spatula by lifting the batter from the bottom to the top. Take a scoop of the batter in a bowl with milk and oil preheated to 104°F (40°C), and mix with a spatula. Pour it back over the spatula and gently mix.

To fill the prepared pan, pour the batter from a height of approximately 8 inches (20 cm) above it. This helps pop large air bubbles. Even the surface with a bent spatula or a dough scraper: avoid excessive smoothing in one spot. Tap the pan on the table to remove large bubbles.

Bake in the preheated oven for about 8 minutes. Start watching out for the cake at 7 minutes: the back of the cake should be pale, and the top should be slightly browned. Check for doneness with a toothpick: it should come out dry.

Remove the cake from the oven and immediately flip it on a clean tea towel sprinkled with icing (powdered) sugar. Peel the paper from the bottom of the cake. Place a clean parchment sheet over the back of the cake. Roll it up in a towel starting from the short end. Let it cool for 10 minutes.

Unroll the sponge and allow it to come to room temperature. Don't worry about curly corners, as they are perfectly okay.

To make whipped cream, pour cold heavy cream and condensed milk into a chilled bowl, and whisk until medium peaks.

To assemble the cake, wash and pat dry strawberries. Remove the leafy top, and cut 7-10 strawberries into small pieces. Evenly spread the cream over the cooled cake using an offset spatula. Distribute strawberry pieces on the cream and roll the cake.

Start by tightly re-rolling the beginning of the roll to create the cake's core. Then with the help of the towel, continue rolling the cake as you go. Finish shaping the roll so that the end of the roll is at the bottom. Use a metal ruler or baking sheet to tighten the roll slightly. Push the ruler or baking tray towards the roll, tightening it while pulling away the bottom end of the towel.

Keep the cake rolled in the towel, and refrigerate for 30-60 minutes. Then gently remove the tea towel from the cake, and cut the ends with a serrated knife for a neat appearance.

Transfer the cake to a serving tray. Sprinkle the top of the cake with icing sugar and decorate with the remaining strawberries.