Preheat oven to 400 degrees. Spray 15 1/2 x 10 1/2 x 1 inch jelly roll pan with vegetable spray. Line only the bottom with waxed paper; do not let paper come up side of pan. Generously spray paper with vegetable spray. Sift together flour and baking powder onto clean piece of waxed paper. Reserve.

Beat together egg whites and salt in large bowl until soft peaks form. Beat egg yolks with lemon juice and lemon rind in large bowl until light and fluffy. Beat reserved flour mixture into egg yolk mixture. Gently fold in beaten egg whites until no streaks of white remain. Turn batter into prepared jelly roll pan, spreading evenly.

Bake in preheated oven for 5 to 7 minutes or until top springs back when lightly pressed with fingertip. Cake should not be brown.

Loosen cake around edges with the tip of a knife. Invert onto a clean towel. Very carefully peel off paper. (Use knife to help peel off waxed paper.) Starting at short end, roll up cake and towel together. Place roll, seam side down on rack. Cool completely.

When jelly roll is cool, unroll carefully. Sprinkle with 5 packets Equal. Spread roll evenly with filling; reroll without the towel. Place roll, seam side down, on a serving plate. Refrigerate, covered, until ready to serve. Garnish with remaining lemon creme, if desired.