Velvet Lemon Cream Roll Cake

Preheat your oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper.
In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 5 minutes.
Gradually add the flour, baking powder, and salt to the egg mixture, folding gently to combine.
Stir in the fresh lemon juice and lemon zest until just combined.
Pour the batter into the prepared jelly roll pan, spreading it evenly.
Bake for 12-15 minutes, or until the cake is springy to the touch and lightly golden.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once the cake is baked, carefully invert it onto the towel, peel off the parchment paper, and roll the cake up in the towel, starting from the short end. Let it cool completely.
In a medium bowl, beat the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract together until stiff peaks form.
Once the cake is completely cool, unroll it gently and spread the cream filling evenly over the surface.
Roll the cake back up (without the towel), and dust the top with powdered sugar before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 270 kcal per slice | Servings: 10 slices