Vanilla Bourbon Sponge Cake Roll with Lemon Mascarpone Cream

Preheat the oven to 180°C (350°F). Butter and flour a rectangular cake pan or line it with parchment paper.

Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until stiff peaks form. In another bowl, whisk the yolks with powdered sugar until the mixture whitens and doubles in volume.

Gently fold the sifted flour and vanilla into the yolk mixture, then add the whipped egg whites, lifting the batter to avoid deflating it.

Spread the batter evenly in the pan and bake for 10-12 minutes, until the sponge is golden and springy to the touch.

Upon removing from the oven, turn the sponge out onto a damp cloth dusted with icing sugar. Roll it up immediately with the cloth and let cool completely.

For the cream: whisk the mascarpone with icing sugar, lemon zest and juice. In another bowl, whip the heavy cream until stiff, then gently fold it into the mascarpone mixture.

Unroll the cooled sponge, spread the lemon mascarpone cream evenly, leaving a border on the edges, then roll it up again gently without the cloth.

Place the roll on a serving plate, cover with the remaining cream if desired, and refrigerate for at least 2 hours. Dust with icing sugar before serving.