Preheat oven to 375 degrees. Spray a jelly roll pan (15×10 inches) with non stick spray and then line with parchment paper. Spray the parchment paper again with non stick spray. Set aside.

In a stand mixer with a whisk attachment, whisk the egg whites until soft peaks begin to form. Then slowly stream in the 1/2 cup sugar until mixed in, and continue whipping until the egg whites have stiff peaks. While the egg whites are whisking, in a bowl, whisk together the egg yolks, remaining sugar, and vanilla until smooth and the sugar has dissolved. In a third bowl, whisk together the remaining dry ingredients. Stir the egg yolk mixture into the dry ingredients and slowly mix in the lemon juice as well. Stir until smooth.

Next, pour the egg/flour mixture into the bowl with the egg whites. Using a rubber spatula gently fold the two together and fold until there are no remaining steaks of white egg whites left. Pour the whole thing into the prepared jelly roll pan. Smooth out the top as best you can with a large spoon or angled spatula . Place in the oven and bake for 12-15 minutes.

While baking prepare the roll wrapper. Lay out a large tea towel and sprinkle generously with powdered sugar. As soon as the cake comes out of the oven, immediately invert the pan and lay the cake out onto the tea towel upside down. Remove the parchment paper on the back of the cake and roll the cake up around the tea towel. Let the cake cool rolled up like this.

While the cake is cooling prepare the filling. Clean out the stand mixer bowl you used before and beat together the cream cheese and the butter until smooth. Add in the lemon juice and lemon zest and mix. Slouwly add in the powdered sugar and beat until smooth.

To fill the cake:

When the cake is completely cool, unroll the cake from the tea towel. Spread the cream cheese mixture onto the cake evenly and re roll the cake. Wrap it firmly in plastic wrap and let it chill for at least two hours until it’s set. Slice and serve. Garnish with additional powdered sugar and lemon zest.