Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.

In a large mixing bowl, combine the egg whites, lemon juice, and salt. Beat on medium speed until foamy, then gradually add sugar and beat until soft peaks form (3-5 minutes).

Sift cake flour into the beaten egg whites and gently fold until just combined.

Divide the batter into three bowls and add gel food coloring to create pastel shades, swirling gently to marbelize.

Spread the colorful batter evenly in the prepared jelly roll pan and bake for about 12 minutes until the cake springs back when touched.

Cool for one minute, then flip the cake onto a sheet of parchment, remove the top layer, and roll with the bottom parchment to cool completely.

Prepare the frosting by beating cream cheese, heavy cream, sugar, and vanilla until fluffy and holding stiff peaks.

Unroll the cooled cake, spread frosting evenly, sprinkle with crushed candies, and roll back up tightly.

Dust with powdered sugar and optionally decorate with more crushed candies before slicing and serving.