Pink Velvet Swiss Roll

Impress your family and friends with this yummy creamy filled Pink
Velvet Swiss Roll that is a lot easier to make than you might think.
 

Ingredients
For the cake:

• 4 eggs, room temperature
• 3/4 cup granulated sugar
• 2 tablespoons oil
• 2 tablespoons buttermilk
• 1 teaspoon cider vinegar
• 1 teaspoon vanilla
• 1/8 teaspoon pink get food coloring
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoons salt

For the filling:

• 1 8 ounce package cream cheese, softned
• 1 1/2 cups cool whip, thawed
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees F (set to 325 if using a very dark pan).
   Grease a 15x10x1 inch pan with cooking spray and then cover with
   parchment paper and then grease the parchment payer.
2. Lay a tea towel on a flat work surface and sprinkle it with powdered sugar and set aside.
3. In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
4. In a large mixing bowl, beat eggs on high for 3 minutes until pale
   in color. Continue beating as you slowly add in the sugar. Add the oil,
   buttermilk, vinegar, vanilla, and food coloring and beat for 1 more
   minute. Add in the dry ingredients and mix until combined. Pour batter
   into pan and tilt to even out the batter.
5. Bake for 12-15 minutes or until it springs back when touched.
6. When done, immediately invert the cake onto the towel. Remove the
   parchment paper and then roll the cake in the towel starting at the
   short end. Set on a wire rack and allow it to cool completely.
7. Beat cream cheese with powdered sugar and vanilla until smooth. Mix
   in cool whip until creamy. Refrigerate until cake has cooled completely
   and ready to fill.
8. Unroll the cake and spread the filling evenly over the top. Roll the
   cake back up and place seam side down on a platter. Cover with plastic
   wrap and place in the fridge for at least and hour before serving. Dust
   with powdered sugar, slice, and serve.