Step 1

Preheat oven to 350°F. Line a 17×12-inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.

Step 2

Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside.

Step 3

In a large bowl, add the egg yolks, sugar and buttermilk and whisk together until well combined. Add the vinegar, vegetable oil, vanilla extract and red coloring and whisk together until well combined.

Step 4

Add the dry ingredient mixture (previously set aside) to the wet ingredient mixture and gently whisk together until well combined, then set aside.

Step 5

Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.

Step 6

Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter.

Step 7

Add the remaining egg whites and gently fold together until well combined.

Step 8

Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when touched and a toothpick inserted comes out clean.

Step 9

Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.

Step 10

While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. You can just set the cake roll aside to cool completely, if you like. But to help avoid having the cake crack later, I like to unroll and re-roll the cake a few times during cooling to help it keep its elasticity. I first unroll it after about 5 minutes, then after another 5 minutes, and again after another 10 minutes. From there, I might roll it out 2-3 more times after 10-15 minute intervals. It should take about an hour to an hour and a half to cool completely, depending on the temperature of your home. You’ll want to add the filling once it’s completely cool. Don’t set it aside to fill at a later time, or it’ll crack.

Step 11

When the cake has cooled and is ready to be filled, make the whipped cream filling. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed just until the cream begins to thicken.

Step 12

Give the cream cheese a stir to get it nice and cream, then add the cream cheese to the whipped cream and whip on low speed until stiff peaks form. It will happen fairly quickly.

Step 13

Unroll the cake roll very carefully, looking out for areas where it may be sticking to the parchment paper to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls.

Step 14

Spread the whipped cream evenly onto the unrolled cake, leaving some space around the edges for it to move around a bit as you re-roll it.

Step 15

Roll the cake roll back up without the parchment paper. After you roll it up, some of the whipped cream squeeze out of the side, depending on how much room you left on the edges when adding the filling. Just use a spatula or something similar to remove it, if needed.

Step 16

Wrap the cake roll up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up. If you are prepping it ahead, this is when I would refrigerate it overnight.

Step 17

When you’re ready to serve the cake, remove it from the plastic wrap and place it on a serving platter. Dust the top with additional powdered sugar, then serve.

Step 18

Store covered in the fridge. Best if eaten within 3-4 days.