Preheat your oven to 375°F (190°C). Line the jelly roll pan with parchment paper and grease lightly with butter.

Sift together flour, cornstarch, and salt in a bowl; set aside.

Lay a kitchen towel on the counter and dust it with 1 tablespoon powdered sugar.

In a large bowl, whisk eggs and granulated sugar with an electric mixer on high until pale, thick, and ribbon-like when the whisk is lifted (about 5–7 minutes).

Add vanilla extract and lemon zest, then gently fold in the dry ingredients in two additions using a spatula.

Spread the batter evenly in the prepared pan and bake for 8–12 minutes until the top springs back and a toothpick shows just a few crumbs.

Loosen the edges with a knife and invert the sponge onto the sugared towel. Peel off parchment. Starting at the short end, roll the sponge (and towel) up tightly. Let it cool rolled for 15–20 minutes.

Whip heavy cream with powdered sugar to soft peaks. Prepare fruit by thinly slicing berries or cooked/roasted stone fruits.

Unroll the cooled sponge gently. Spread a thin layer of jam or curd over the sponge, then an even layer of whipped cream. Distribute fruit slices evenly.

Re-roll the sponge without the towel, finishing seam-side down. Trim the ends with a serrated knife for neat slices.

Dust with powdered sugar, pipe extra whipped cream, or drizzle with chocolate ganache for a celebratory look.