Preheat oven to 325°F (165°C) and line a 10x15-inch jelly roll pan with parchment paper.

Whisk egg yolks and 1/4 cup sugar until pale. Whisk in milk, oil, vanilla, and pink gel food coloring until smooth.

Sift the cake flour and baking powder into the yolk mixture and whisk just until combined.

In a clean bowl, whip egg whites and cream of tartar until frothy. Gradually add the remaining 1/4 cup sugar and whip to medium, drooping peaks.

Fold 1/3 of the meringue into the yolk batter to lighten it, then gently fold in the rest until no white streaks remain.

Spread batter evenly in the pan and bake for 12-14 minutes until the top springs back when touched.

Invert the warm cake onto a new sheet of parchment, peel off the baking parchment, and gently roll the cake up in the new parchment to cool completely.

Whip heavy cream, powdered sugar, and vanilla to stiff peaks.

Unroll the cooled cake, spread with whipped cream, and gently re-roll. Wrap tightly in plastic wrap and chill for 2 hours before slicing.