1. Preheat oven to 375 F. Grease a  10″x 15″ x 2″ baking sheet with cooking spray and line with parchment paper. Grease the parchment paper. Set aside. 
2. Measure out all ingredients for quick mixing. Sift together dry ingredients, set aside. If eggs are not room temperature place whole eggs in bowl of warm water to bring to room temperature. 
3. In large mixing bowl of stand mixer fitted with whisk attachment, beat eggs on high speed for 5 minutes. Set a timer if necessary. This will ensure you have enough lift in your sponge cake. Very important don’t skip this step. Batter will rise in mixing bowl and look like cake batter.
4. Turn mixer on medium speed, add sugar gradually then add oil, to the whipped egg mixture. 
5. Add buttermilk, lemon extract and food gel coloring. Continue to whip on medium high speed to combine.
6. Gradually add flour mixture, whip to blend. 
7. Pour batter into lined baking sheet, level in pan by shifting pan back and forth, lightly lift cake pan off counter about 1″ and drop back down to release air bubbles in cake. 
8. Place in preheated oven and bake 12-15 minutes. Meanwhile, line a tea towel with sifted confectioners sugar, your cake after baking will be flipped onto this tea towel for rolling into a jelly roll shape.
9. Remove sponge cake from oven, loosen cake edges with sharp knife around perimeter of cake pan. Flip cake onto the prepared tea towel. Remove parchment paper and tightly roll cake with tea towel beginning at narrow end of cake.  Roll the entire cake and set aside for cake to cool.
10. Meanwhile, cream softened cream cheese in mixing bowl with paddle attachment, then add chilled heavy cream, confectioners sugar and lemon extract to the cream cheese. Whip until stiff peaks form. Chill until cake is completely cool. 

Assembling the Cake Roll

Unroll cooled cake from tea towel. Cake will want to roll and that is normal. Spread 1/2 cup lemon curd over cooled cake.  Spread 1/2 of the whipped cream filling over the lemon curd, beginning at the curled end of cake. Spread filling to the edges of cake but leaving 1/2″ space on opposite end of the cake. Use an off set spatula for spreading if you have one. The reserved 1/2 cup whipped cream will be used for dollops or swirls for garnishing cake right before serving.

Beginning at the curled end tightly roll cake into a jelly roll shape. The filling will probably ooze out the sides but thats ok. Cut a small slice off both ends of the cake to get the pretty pinwheel look inside. At this point, wrap cake in foil and chill in refrigerator at least 2 hours. This will set the filling for serving.

Right before serving: 

Sift confectioners sugar over the top of the rolled cake, place on serving platter, then garnish with dollops of whipped cream.

With the remaining 1/2 cup of whipped cream, fill a disposable piping bag fitted with tip #1M to pipe dollops on top of cake roll. You should aim for 8 dollops for 8-1″ serving pieces. Garnish with mint leaves and crushed lemon drop candies or grated lemon zest if desired. Or you can use fresh berries like raspberries or blueberries.