1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease and dust with powdered sugar.
2. Make the cake: Beat egg yolks and ½ cup sugar until thick and pale. Mix in lemon zest and vanilla.
3. Sift in flour, cornstarch, and baking powder. Fold gently into yolk mixture.
4. In a clean bowl, beat egg whites and salt until soft peaks form. Gradually add remaining ¼ cup sugar and beat to stiff peaks.
5. Gently fold egg whites into batter—don’t deflate!
6. Spread evenly into prepared pan. Bake 10–12 minutes, until cake springs back when touched.

Roll while warm:
7. Dust a clean kitchen towel with powdered sugar. Invert cake onto towel. Carefully peel off parchment.
8. Starting from the short end, roll cake up gently in the towel. Let cool completely (this prevents cracks).

Make the filling:
9. Whip cold cream, powdered sugar, lemon juice, and zest until stiff peaks form.
10. Unroll cooled cake, spread with lemon cream, then re-roll without the towel.
11. Chill 1 hour before slicing for clean cuts.

✨ Serve chilled, dusted with powdered sugar or garnished with fresh berries and mint!

💡 Make ahead: Assemble up to one day in advance—store wrapped in the fridge.

PREP TIME & NUTRITION :
Prep Time : 25 mins , Cook Time : 12 mins , Total Time : 2 hrs (includes cooling/chilling) , Servings : 10 slices , Calories : 180 , Net Carbs: 16g , Fats: 11g , Protein: 4g