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In a medium bowl, whip egg whites and lemon zest with a hand mixer until stiff peaks form.
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In a separate large bowl, beat egg yolks with sugar until creamy. Add flour and baking powder, and mix until combined.
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Add the whipped egg whites gradually, mixing gently on low speed until the batter is smooth.
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Pour the batter onto the lined baking tray and bake for 10–12 minutes.
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Meanwhile, prepare the filling: whip the cream with powdered sugar until peaks form.
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Gently stir in softened mascarpone with a spatula, then fold in the chopped strawberries.
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Once the cake is baked, place it on a clean kitchen towel lined with baking paper and dusted generously with powdered sugar. Carefully remove the parchment paper from the bottom of the cake.
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Using a serrated knife, make two shallow horizontal cuts (2 cm apart) along one of the shorter edges to help it roll easily.
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Using the towel, gently roll up the cake from the short end. Set aside to cool completely.
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Unroll the cooled cake and spread the strawberry filling evenly over the surface. Roll it back up tightly.
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Chill the rolled cake in the fridge for at least 2 hours.
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Before serving, dust with powdered sugar, decorate with chopped strawberries, slice, and serve.
Variations
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Use cream cheese instead of mascarpone.
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Try strawberry jelly, whipped cream, or marshmallow fluff for the filling.
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For a keto version, substitute almond flour and a low-carb sweetener.
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In a rush? You can use cake mix for the sponge base.
Tips
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Don’t overbake the cake, or it may crack when rolling.
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Roll while warm to prevent cracking.
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The cake is done if it springs back lightly when touched.
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You can also use chocolate buttercream filling for a richer version.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
