Ingredients
Scale
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons buttermilk
- 1 tablespoon red gel food coloring
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an inch of overhang on the sides. Lightly grease the parchment paper with non-stick spray to ensure the delicate sponge releases easily after baking.
- In a large bowl, beat the eggs at high speed for about five minutes until they become thick and lemon-colored. Gradually add the granulated sugar while continuing to beat. Mix in the vanilla extract, buttermilk, and red gel food coloring until the mixture is a vibrant, uniform crimson.
- Whisk together the flour, cocoa powder, baking powder, and salt in a separate small bowl. Sift the dry ingredients over the wet egg mixture. Use a spatula to gently fold the ingredients together. Work slowly to keep the air in the eggs, stopping as soon as no flour streaks remain.
- Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Bake for 10 to 12 minutes, or until the top of the cake springs back when lightly touched. Do not overbake, or the cake will become brittle and crack during the rolling process.
- Immediately turn the hot cake out onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the warm cake and the towel together tightly. Set it on a wire rack to cool completely in this rolled shape.
- While the cake cools, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla bean paste. Whip the mixture on medium-high speed until it is light, fluffy, and holds its shape.
- Gently unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a half-inch border at the edges. Carefully roll the cake back up, this time without the towel. Wrap the finished roll in plastic wrap and refrigerate for at least one hour to set before slicing.
- Cook Time: 37 minutes