Line a rectangular tray with baking paper and grease it with butter.

Put the yolks in a bowl. Add half of the sugar and mix until the sugar is dissolved and the yolks are pale in color. Gradually add the olive oil, mixing continuously, until it is fully incorporated.

Add the milk, vanilla extract, salt and grated lemon peel, and mix to combine.

Sprinkle the sifted flour over the batter and mix until just incorporated.

In a clean bowl or the bowl of a stand mixer, beat the egg whites until foamy. Add the rest of the sugar and beat on high speed until the whites form soft peaks.

Fold a third of the beaten egg whites into the batter, then add the rest and fold gently until incorporated.

Pour the batter into the tray, spreading it in an even layer with a large spatula.

Bake for about 10 minutes, or until the top is springy and the edges start to brown slightly.

Remove from the oven.

Carefully turn the hot cake out onto a towel generously sprinkled with powdered sugar.

Carefully roll the hot cake up in the towel.

Let the rolled cake cool for about 1 hour.

Add the whipping cream, powdered sugar and vanilla extract to a large bowl and beat on high speed until soft peaks form, then add the mascarpone, lemon juice and lemon zest and beat until stiff peaks form. It will happen quite quickly.

Gently unroll the cooled cake and spread the filling in an even layer over it. Then carefully roll the cake back up, without the towel this time.

In a bowl, mix all the glaze ingredients together until smooth.

Pour the glaze over the cake.

Refrigerate for an hour or overnight before slicing.