Preheat the oven to 325°F (160°C) and line an 8 x 12-inch rectangular cake pan with parchment paper.

Sift together cake flour, baking soda, cream of tartar, sea salt, and granulated sugar in a mixing bowl.

Make a well in the dry ingredients, then add egg yolks, neutral oil, whole milk, and whisk until combined.

In a separate bowl, whip egg whites and cream of tartar until frothy, then gradually add granulated sugar until stiff peaks form.

Gently fold the whipped meringue into the egg yolk batter until just incorporated.

Pour the mixture into the prepared pan and bake for 14-16 minutes, or until a skewer comes out clean.

Let the cake cool in the pan for about 5 minutes, then invert onto a cooling rack.

Bloom powdered gelatin in water and microwave until melted, then let cool.

Whip heavy cream with granulated sugar until soft peaks form, then add cooled gelatin for stability.

Spread stabilized cream over the cooled cake, scatter fresh strawberries, then carefully roll the cake.

Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before serving.

Trim the ends as needed, slice, and serve garnished with fresh strawberries.