• Preheat your oven to 350°
• Grease and line a jelly roll pan or rimmed baking sheet with parchment paper 

Make the vanilla sponge…

• Place the egg whites and yolks in separate bowls 
• Use an electric hand mixer to whip the egg whites to soft peaks, add 1/4 cup of granulated sugar and continue whipping on medium high speed until stiff glossy peaks form
• Add 2 tablespoons of vegetable oil, 1 teaspoon of vanilla extract and the remaining 1/4 cup of granulated sugar in with the egg yolks and use the electric hand mixer to whip until creamy and pale yellow in color
• Gently fold the egg whites into the egg yolk mixture a little at a time until mostly combined 
• Sift 3/4 cup of cake flour into the mixture and fold gently until evenly distributed 
• Spread the batter evenly over the prepared pan and bake in a 350° oven for 11-12 minutes 
• While the cake is baking, generously dust a clean, dry kitchen towel with confectioners sugar 
• Once the cake is baked, invert it onto the confectioners dusted towel, remove the parchment paper and generously dust the other side with confectioners sugar 
• Carefully roll the cake up with the towel starting on the short side and transfer the cake onto a cooling rack to cool to room temperature 

Make the berry sauce…

• Add 6 ounces of berries, 2 tablespoons of granulated sugar, 1 teaspoon of pure vanilla extract, 2 teaspoons of fresh lemon zest, 2 teaspoons of water, 2 teaspoons of fresh lemon juice and 1 tablespoon of cornstarch a saucepan over medium heat 
• Bring to a simmer and simmer stirring occasionally for about 3 minutes or until thickened 
• Mash the berries down into a sauce texture
• Transfer into a bowl and chill until we are ready to assemble the cake

Make the cream filling…

• Add 8 ounces of softened cream cheese, 1/3 cup of confectioners sugar and 1 teaspoon of pure vanilla extract into a bowl and use and electric hand mixer to beat until fully combined 
• Add a cup of heavy cream a little at a time, continuing to mix until the mixture is thick and creamy with a stiff consistency 

Assemble the cake…

• Once the cake has cooled to room temperature, gently unroll it and set the towel aside
• Spread the most cream filling evenly over the cake leaving a small boarder around the edges without filling (optionally reserve some of the filling for decorating the Swiss roll)
• Drop spoonfuls of the berry sauce over the cream filling and use the back of the spoon to spread it evenly over the surface 
• Reroll the cake and wrap tightly in plastic wrap
• Place the wrapped cake on a plate and chill for an hour
• Unwrap the chilled Swiss roll and if you reserved any filling for decorating, add or pipe dollops of filling over the top of the roll
• Garnish with fresh berries, slice and enjoy
• Store leftovers in an airtight container in the refrigerator for up to 3 days