Preheat the oven to 350oF (180oC)

To prepare the roulade, place the eggs and sugar into an electric mixer and whisk on HIGH until very light, fluffy and thickened. ( around 5-8 minutes) It is really important to get them thick.

Add the vanilla and red food coloring and whisk until well combined

Sift the cocoa powder, corn flour and cinnamon over the mixture and fold in very carefully. Use a thin edged spoon to fold in. Take care not to knock out the air in the bubble your made by whisking.

Pour mixture into a tin (11 X13") lined with parchment paper.

Smooth with a spatula until evenly spread out. Bake the roulade for JUST 10 minutes. It bakes very fast.

When done, and still warm from the oven use the edges of the parchment paper and gently roll the cake a little on all edges. This mimicks the actual rolling so when it’s cold and you fill it the sides shouldn't crack because it has already been rolled.

When cold, carefully run a pallette knife between the cake and parchment just to make sure its not stuck.

Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese, then add the butter and vanilla and continue beat.

Slowly scoop in the powdered sugar until it is smooth and creamy. Chill until needed.

To fill the roulade: Spread on the frosting, reserving some to pipe on the outside. Use the paper as a guide to roll the cake. As you roll, gently pull the roll to keep it tight and even. Don't be afraid of this part, you will be fine.

When finished rolling, make sure the seam of the roll is underneath. It helps sealing the roll.

Have your cake platter close. Using the paper or your hands, lift the finished roll onto your cake platter or stand. Enjoy, it is great for afternoon tea.