Line a 9.5 x 13 inch baking pan with parchment paper (do not grease).
Pour the batter into the prepared pan and tap it on the counter to remove air bubbles.
Bake for 10-15 minutes, checking at 10 minutes with a toothpick for doneness.
5. Roll the Cake:
Once baked, immediately remove the cake from the oven.
Generously sprinkle powdered sugar over the top of the hot cake to prevent sticking.
Cover with a clean kitchen towel or parchment paper, leaving about 1 inch overhang on one side.
Carefully flip the cake onto a flat surface and remove the parchment paper.
Roll the cake from the shorter side using the towel to guide it. Let it cool for about 30-40 minutes, seam side down.
6. Prepare the Cream Cheese Filling:
In a mixing bowl, beat cream cheese until smooth. Add powdered sugar gradually while mixing.
In another bowl, whip heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
Reserve 2 cups of this filling for piping decoration.
7. Fill and Decorate the Cake:
Once the cake has cooled, gently unroll it. Spread the cream cheese filling over the cake, leaving about 1 inch on the edges.
Carefully roll the cake back up without the towel.
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