Preheat oven to 350 degrees. Grease a 9x13 jelly-roll pan with white vegetable shortening and line with parchment; grease parchment paper.
In a large bowl, beat eggs with a hand mixer for 5 full minutes - set a timer for accuracy. Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter.
With the mixer still running, slowly add sugar and oil to the whipped eggs. Next, add buttermilk, lemon extract and food coloring (add food coloring a little at a time until desired color is achieved).
Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined.
Pour batter into prepared pan and tilt pan to distribute batter evenly.
Sprinkle a cotton tea towel with powdered sugar and rub sugar into the towel with your hands. Terry-cloth towels and towels with texture (such as waffle pattern) are NOT ideal for making cake rolls.
Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers.
When cake is baked turn it out onto the tea towel - do this without delay! Peel off parchment and immediately roll cake into the tea towel, beginning at the narrow end. Roll tightly and as evenly as possible. Place rolled cake on a wire rack seam-side down and let cool completely.
Pour heavy whipping cream into a large bowl and beat on high speed with an electric mixer. Gradually add in half the granulated sugar and beat until soft peaks form. Add the cream cheese and beat again, gradually adding the rest of the granulated sugar. Add extract and beat until stiff peaks form.
Carefully unwrap/unroll cake, allowing the most tightly rolled end to curl slightly. Frost inside with lemon cream and roll cake tightly. Cut into pieces with a serrated knife and serve.
Slices look pretty when garnished with sweetened whipped cream, mint sprigs and raspberries.