Preheat the oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan, line it with parchment paper, and grease the top of the paper lightly.
Sift all-purpose flour, cornstarch, baking powder, baking soda, and salt together in a medium bowl.
Whisk granulated sugar, plain yogurt, whole milk, vegetable oil, and vanilla extract in a large bowl until fully blended and the sugar begins to dissolve.
Add the dry flour mixture to the wet mixture and whisk gently just until combined and free of large lumps.
Pour the batter into the prepared jelly roll pan, spreading it evenly into all corners with a spatula. Bake for 12 to 14 minutes until the cake springs back when lightly touched.
Dust a clean kitchen towel with powdered sugar, invert the warm cake onto the towel, gently peel off the parchment paper, and roll the cake up tightly inside the towel starting from the short end. Allow the rolled cake to cool completely at room temperature for 1 hour.
Beat heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
Unroll the cooled sponge cake carefully, spread a thin layer of strawberry jam across the surface, followed by the whipped cream, and gently roll the cake back up without the towel before chilling for 30 minutes to slice cleanly.
