Lemon Cream Roll Cake with Spring Nest Topping

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
In a large bowl, beat eggs and sugar for 4–5 minutes until pale, thick, and doubled in volume.
Mix in vanilla and lemon zest.
Sift flour, baking powder, and salt over the egg mixture. Gently fold in with a spatula just until no streaks remain.
Spread batter evenly in prepared pan. Bake 10–12 minutes, or until springy to the touch.
Dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel and carefully peel off parchment.
Gently roll the cake up from the short end, keeping the towel inside. Cool completely in the rolled shape.

Whip the heavy cream until soft peaks form. Add lemon curd, powdered sugar, and vanilla.
Continue whipping until thick and spreadable. Keep chilled until ready to use.

Unroll the cooled cake. Spread the lemon cream evenly across the surface.
Gently roll the cake back up (without the towel). Place seam-side down on a serving tray.

Beat butter until creamy. Add powdered sugar, lemon juice, and zest.
Beat until smooth. Add 1–2 tbsp cream if needed to reach a spreadable consistency.
Frost the outside of the roll with a rustic swirl using a spoon or spatula.