Preheat oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper, extending over the sides to create "handles." Lightly grease the parchment paper.

In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.

In a large bowl with an electric mixer, beat egg yolks with 1/2 cup of the granulated sugar until light, thick, and pale yellow (about 3-5 minutes). Stir in the milk, vanilla extract, and optional food coloring until combined.

Gradually add the dry ingredients to the egg yolk mixture, mixing on low speed until just combined. Do not overmix.

In a separate clean bowl, beat egg whites on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar, beating until stiff, glossy peaks form (about 3-4 minutes).

Gently fold one-third of the beaten egg whites into the cake batter to lighten it, then carefully fold in the remaining egg whites until no streaks remain. Be careful not to deflate the batter.

Pour the batter evenly into the prepared jelly roll pan and spread with an offset spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched and the edges are lightly golden.

While the cake is baking, lay a clean, lint-free kitchen towel on a flat surface and dust it generously with powdered sugar.

Immediately upon removing the cake from the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.

Starting from one short end, carefully roll the warm cake and the towel together into a tight log. Place the rolled cake (still in the towel) seam-side down on a wire rack and let it cool completely for at least 1 hour. This step prevents cracking later.

In a large bowl with an electric mixer, beat the softened cream cheese and softened unsalted butter together until smooth and creamy, with no lumps.

Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increasing to medium-high until light and fluffy.

Beat in the vanilla extract and optional lemon juice until well combined. Do not overbeat, or the frosting may become too thin.

Once the cake is completely cool, carefully unroll it. If it resists, gently coax it open.

Spread the cream cheese frosting evenly over the entire surface of the cake, leaving about a 1/2-inch border bare on one short end.

Carefully and tightly re-roll the cake, starting from the short end with frosting all the way to the bare end. Ensure it's rolled snugly to avoid gaps.

Place the cake roll seam-side down on a serving platter. Chill the cake roll in the refrigerator for at least 2 hours (or up to overnight) to allow the frosting to set and the cake to firm up, making it easier to slice.

Just before serving, dust the top of the cake roll with additional powdered sugar.

Decorate with spring sprinkles, edible flowers, or mini chocolate eggs to give it an festive Easter look.

Slice with a sharp knife and serve.