Prepare a 30x30 cm square pan by lining it with parchment paper.

Sift the cake flour and set it aside.

Separate three large eggs into yolks and whites.

In the bowl with egg yolks, add sugar, syrup (or honey), and vanilla extract. Whip until the mixture becomes pale and voluminous.

Add warmed grapeseed oil (around 40°C) to the yolk mixture and whip to combine.

In a separate bowl with the egg whites, add sugar in three portions while whipping to make a firm meringue with soft peaks.

Transfer the yolk batter to a larger bowl. Fold in half of the meringue to lighten the mixture.

Add the sifted cake flour and fold gently until just combined.

Fold in the remaining meringue until no white streaks are visible.

Pour the batter into the prepared pan and spread it evenly.

Bake in a preheated oven at 180°C (360°F) for 8-10 minutes until the top is golden brown.

Remove the cake from the pan, peel off the parchment paper from the edges, and let it cool completely on a wire rack.

Whip the heavy cream with powdered sugar and a bit of clear vanilla extract until stiff peaks form.

Place the cooled cake sheet on a new piece of parchment paper. Spread the whipped cream evenly over the surface.

Arrange sliced strawberries, kiwi, and oranges in lines on top of the cream.

Using a rolling pin or ruler under the parchment paper for support, lift and roll the cake tightly.

Wrap the roll cake in the parchment paper and refrigerate for about 30 minutes to set.

After chilling, unwrap the cake, trim the ends, slice, and sprinkle with powdered sugar before serving.