• Preheat your oven to 350°F, spray a 13" x 18" baking pan with baking spray, and line the pan with parchment paper.
• Using a standing mixer with the whisk attachment, beat the egg whites, lemon juice, and salt until foamy.
• Gradually whisk in the sugar. Continue to beat until the mixture forms soft peaks.
• Gently fold in ½ cup plus 1 Tablespoon cake flour until combined and smooth.
• Divide the cake batter into 4 bowls and mix in a few drops of each of pastel food color to get a nice vibrant shade.
• Mix in a few more drops to get the shade that you prefer.
• Alternate between all 4 colors and drop dollops of each batter onto the parchment paper.
• Use a flat spatula to spread evenly
• Bake in the preheated oven for 12 minutes or until it springs back at you!
• Remove and let the cake cool for 5 minutes before flipping the pan over onto another sheet of parchment paper.
• Remove the top layer of parchment paper and tightly roll the cake into a spiral.
• Place into the fridge and allow to cool for at least 4 hours. Using the standing mixer, beat the cream cheese, butter, powdered sugar, and vanilla until combined and smooth

Cream Cheese Frosting

• Using the standing mixer, with the paddle attachment, beat the cream cheese, butter, powdered sugar, and vanilla until combined and smooth. Set aside until ready to frost.
• Once the cake is chilled enough, carefully unroll the cake and then frost the entire top of the cake with the cream cheese frosting. Be sure ro make sure to spread the frosting evenly. When ready to serve, dust the entire cake in powdered sugarEnjoy!
• Be sure to spread the frosting evenly.
• When ready to serve, dust the entire cake in powdered sugar.
• Slice and serve.