For the cake:
- 4 large eggs
- 3/4 cup extra fine granulated sugar
- 1 tbsp oil
- 2 tbsp buttermilk
- 1 tsp cider vinegar
- 1 tsp vanilla extract
- 1-2 drops food coloring (red or pink)
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Make the cake:
- Preheat oven to 350 degrees. Line a 9x13 jelly-roll pan with parchment and lightly spray with non-stick cooking oil.
- In a large bowl, beat eggs with a hand mixer for 5 full minutes - set a timer if you need to! 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, vinegar, vanilla 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.
For Cream Cheese Filling:
- 1 packages (8 oz. each) of cream cheese, softened
- 1/2 stick butter, at room temperature
- 1 cups powdered sugar
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 1/2 cup sweet whipping cream
Whisk all filling ingredients together with an electric mixer until well blend and fluffy. Spread over the cooled cake evenly. Roll the cake back to a roll. Wrap with plastic food wrap tightly. Keep in the freezer for at least one hour before serving.
