Espresso and Lime

0 Preheat your oven to 350°
1 Grease and line a jelly roll pan or rimmed baking sheet with parchment paper 
Make the vanilla sponge…
3 Place the egg whites and yolks in separate bowls 
4 Use an electric hand mixer to whip the egg whites to soft peaks, add 1/4 cup of granulated sugar and continue whipping on medium high speed until stiff glossy peaks form
5 Add 2 tablespoons of vegetable oil, 1 teaspoon of vanilla extract and the remaining 1/4 cup of granulated sugar in with the egg yolks and use the electric hand mixer to whip until creamy and pale yellow in color
6 Gently fold the egg whites into the egg yolk mixture a little at a time until mostly combined 
7 Sift 3/4 cup of cake flour into the mixture and fold gently until evenly distributed 
8 Spread the batter evenly over the prepared pan and bake in a 350° oven for 11-12 minutes 
9 While the cake is baking, generously dust a clean, dry kitchen towel with confectioners sugar 
10 Once the cake is baked, invert it onto the confectioners dusted towel, remove the parchment paper and generously dust the other side with confectioners sugar 
11 Carefully roll the cake up with the towel starting on the short side and transfer the cake onto a cooling rack to cool to room temperature 
Make the berry sauce…
13 Add 6 ounces of berries, 2 tablespoons of granulated sugar, 1 teaspoon of pure vanilla extract, 2 teaspoons of fresh lemon zest, 2 teaspoons of water, 2 teaspoons of fresh lemon juice and 1 tablespoon of cornstarch a saucepan over medium heat 
14 Bring to a simmer and simmer stirring occasionally for about 3 minutes or until thickened 
29 Mash the berries down into a sauce texture
15 Transfer into a bowl and chill until we are ready to assemble the cake
Make the cream filling…
17 Add 8 ounces of softened cream cheese, 1/3 cup of confectioners sugar and 1 teaspoon of pure vanilla extract into a bowl and use and electric hand mixer to beat until fully combined 
18 Add a cup of heavy cream a little at a time, continuing to mix until the mixture is thick and creamy with a stiff consistency 
Assemble the cake…
21 Once the cake has cooled to room temperature, gently unroll it and set the towel aside
22 Spread the most cream filling evenly over the cake leaving a small boarder around the edges without filling (optionally reserve some of the filling for decorating the Swiss roll)
23 Drop spoonfuls of the berry sauce over the cream filling and use the back of the spoon to spread it evenly over the surface 
24 Reroll the cake and wrap tightly in plastic wrap
25 Place the wrapped cake on a plate and chill for an hour
26 Unwrap the chilled Swiss roll and if you reserved any filling for decorating, add or pipe dollops of filling over the top of the roll
27 Garnish with fresh berries, slice and enjoy
28 Store leftovers in an airtight container in the refrigerator for up to 3 days