Rainbow Cake Roll

To prepare this rainbow cake roll, you will need:
5 egg yolks,
2/3 cup sugar, (divided into two 1/3 cup portions),
1 teaspoon of lemon juice,
1/2 teaspoon finely grated lemon zest,
5 egg whites,
2/3 cup of cake flour,
1/4 teaspoon of salt,
1 teaspoon of baking soda,
3 tablespoons of melted butter.

For the whipped cream cheese filling:
125g of softened cream cheese,
1/2 cup of white sugar,
1/2 teaspoon of vanilla,
3/4 cups of heavy whipping cream.

Start with beating the egg yolks until they are thickened. Add 1/3 cup of the sugar, the lemon juice and the lemon zest and beat continually until you get a thick and light yellow mixture. Continue with beating the egg whites until they become soft and then gradually beat in the remaining 1/3 cup of sugar.
Beat until it becomes a stiff mixture. Then you will fold the yolk mix into whites. Take the dry ingredients and place them in a bowl. Add the egg mixture, mixing in carefully. Add the melted butter and incorporate it into the mixture. Divide the batter into 6 pieces and add each portion will be a different color of the rainbow.
Place the batter into a pastry bag. Prepare a baking pan which is covered with baking sheet. Draw some stripes with the batter on the sheet, you can make the stripes as long and wide as you want. Bake at 375F for 10-12 minutes until it passes the toothpick test. Remove from the oven and let it cool. Place the cake on a clean cloth and remove the baking paper.
Let the cake cool out completely. Unroll the cake and start filling it with whipped cream, then re-roll it . Place it in the refrigerator for 1-2 hours, and then it will be ready.