Lemon Mascarpone Swiss Roll Cake

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Preheat your oven to 180C 350F
Separate the egg whites from the yolks Beat the egg whites until stiff peaks form
In a separate bowl whisk the egg yolks with sugar until the mixture becomes pale
Gently fold the flour and baking powder into the egg yolk mixture then carefully fold in the beaten egg whites
Spread the batter on a baking sheet lined with parchment paper and bake for 10 minutes
While the cake is baking mix the mascarpone with powdered sugar lemon juice lemon zest and vanilla extract
Once baked roll the cake in a damp kitchen towel to form the log shape
Unroll spread the mascarpone cream filling and roll again
Decorate as desired dust with powdered sugar and refrigerate before serving