Prepare the sponge cake batter according to the base recipe.

Line a shallow heat-resistant pan with parchment paper.

Pour the batter into the prepared pan and spread evenly.

Drop the dish several times from a height of about 10cm to prevent shrinking.

Bake in a preheated oven at 160°C (320°F) for 10 minutes.

Drop the pan several times from a height of about 10cm to prevent shrinking.

Let the sponge cake cool completely in the pan.

Cover the cooled sponge cake with plastic wrap or aluminum foil.

Peel off the parchment paper.

Spread whipped cream and fruit filling over the sponge cake.

Roll the cake tightly and chill in the refrigerator with the seam facing down.

Trim the ends of the roll for a neat appearance.

Warm a knife under direct flame for a clean cut before slicing.

Serve chilled.