Preheat oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment. Beat egg whites to soft peaks, add ¼ cup sugar, beat to stiff peaks. In another bowl, beat yolks with remaining ½ cup sugar, 1 tbsp zest, and 2 tbsp juice until thick.

Sift flour, salt, and baking powder over yolk mixture and fold. Gently fold in egg whites in two additions, then spread batter in pan and bake 10-12 minutes.

Sift powdered sugar on a kitchen towel. Invert hot cake onto towel, peel off parchment, and roll up from short end inside the towel. Cool completely.

Beat cream cheese and butter until smooth. Beat in powdered sugar, 2 tbsp lemon zest, and 2 tbsp lemon juice until fluffy.

Unroll cooled cake carefully, spread with lemon cream, and re-roll without the towel. Place seam side down on a plate.

Dust with more powdered sugar, slice with a serrated knife, and serve.