Preheat oven to 350°F (175°C). 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 food coloring.

Sift cake flour, baking powder, and salt into the wet mixture. Whisk until smooth.

In a clean bowl, whip egg whites until frothy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.

Gently fold the egg whites into the pink batter in two batches.

Pour into pan and bake for 10-12 minutes until springy.

Immediately turn hot cake onto a powdered sugar-dusted towel or parchment. Peel off baking parchment and roll up hot cake from the short end. Let cool completely.

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

Unroll cooled cake, spread cream evenly leaving a 1/2-inch border, and roll back up tightly.

Chill for 1 hour. Trim ends, pipe cream rosettes on top, and garnish with chamomile flowers.