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For the Roulade
100g plain Flour
25g Cocoa Powder
1 Teaspoon Baking Powder
4 Large fresh Eggs (at room temperature)
170g Caster Sugar
1 Tablespoon vegetable Oil
2 Tablespoons Buttermilk
1 Teaspoon white Vinegar
1 Teaspoon Vanilla Extract
Red Gel Food Colouring

For the Frosting
180g Cream Cheese
125g Butter (at Room Temperature)
125g Icing Sugar
Teaspoon Vanilla Extract

Method
Preheat oven to 180 degrees C.
Grease & Line a Swiss Roll tin with greaseproof Paper (Make 2 Greaseproof Paper)

In food mixer with beater beat eggs for 5 mins.
Then slowly add sugar, then oil, followed with Buttermilk, vinegar & vanilla extract.

Sieve Flour, Baking Powder & Cocoa Together and add slowly to mix with mixer on slow speed. Add red Gel food colouring to get your desired colour.
Scrape down the bowl.

Pour the cake Mix into the prepared Swiss Roll tin & Bake for about 12 mins. You will know it’s ready when it springs back when lightly touched.

Place a clean tea towel on work top & sprinkle with a little caster sugar. Place Cake on Tea towel Remove tin & greaseproof paper. Using the extra cutting a greaseproof paper place on cake and using the tea towel roll the cake. Keep the tea towel on the cake with the seam of the cake down until the cake cools.

While the cake is cooling make the
Cheese Frosting
Beat the Cheese & Butter until Light & Fluffy. Add Icing Sugar & Vanilla. Continue beating until sugar is incorporated and mix is light & fluffy

Unroll remove the paper and fill with half the frosting reroll. Place on a cake board/plate and over with the remaining frosting and decorate with Gold Glitter & white Chocolate Swirls. Refrigerate for at least an hour before slicing. Enjoy!!!!