Preheat oven to 180C.

Prepare a 30cm x 22cm sheet cake pan with butter or parchment paper.

Hull and quarter 150g strawberries.

Macerate strawberries with 40g granulated sugar and a dash of lemon juice for 10-15 minutes.

Simmer strawberries over medium heat, then low heat for 5 minutes, until thickened.

Cool the strawberry mixture.

Beat 3 eggs and 55g white sugar with a mixer over hot water for 3 minutes.

Continue beating for 4 minutes off the heat until light and foamy.

Sift together 50g cake flour and 10g cornstarch three times.

Fold the flour mixture into the egg mixture in 4 batches.

Add 30ml milk and half of the cooked strawberry puree to the batter.

Pour the batter into the prepared pan and bake for 12 minutes.

Cool the sponge cake on a rack.

Whip 100ml heavy cream with 1 tsp condensed milk and remaining strawberry puree until peaks form.

Flip the cooled sponge cake, spread with cream filling, and arrange fresh strawberry quarters.

Roll the cake tightly.

Wrap in parchment paper and plastic film, refrigerate for 1 hour before serving.