Lemon Swiss Roll Cake

**Ingredients:**

**For the Sponge Cake:**
– 4 large eggs, separated
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 tablespoon lemon zest
– 1/4 cup vegetable oil
– 1/4 cup milk
– 3/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– Powdered sugar (for dusting)

**For the Lemon Cream Filling:**
– 1 cup heavy whipping cream
– 1/4 cup powdered sugar
– 1/4 cup lemon curd (store-bought or homemade)
– 1 teaspoon lemon zest

**For Garnish:**
– Sliced almonds
– Fresh mint leaves
– Additional lemon curd
– Whipped cream

**Instructions:**

1. **Prepare the Sponge Cake:**
– Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
– In a large bowl, beat the egg yolks and 1/2 cup of the granulated sugar until pale and thick. Add the vanilla extract, lemon zest, vegetable oil, and milk, and mix until well combined.
– In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
– In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
– Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.

2. **Bake the Sponge Cake:**
– Pour the batter into the prepared jelly roll pan and spread it evenly.
– Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.
– Remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

3. **Roll the Cake:**
– While the cake is still warm, roll it up in the towel, starting from the short end. Let it cool completely in the rolled-up position.

4. **Prepare the Lemon Cream Filling:**
– In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
– Gently fold in the lemon curd and lemon zest until well combined.

5. **Assemble the Swiss Roll:**
– Carefully unroll the cooled cake and spread the lemon cream filling evenly over the surface.
– Roll the cake back up without the towel, placing it seam-side down on a serving platter.

6. **Garnish:**
– Dust the top of the cake with powdered sugar.
– Garnish with sliced almonds, fresh mint leaves, and additional lemon curd and whipped cream if desired.

Enjoy your delightful Lemon Swiss Roll Cake!