Red Velvet Cake Roll for 10 Servings

Instructions:

1. Preheat oven to 350°F (175°C) and line a 10x15 inch jelly roll pan with parchment paper, extending it over the edges.
2. Whisk together cake flour, granulated sugar, cocoa powder, baking soda, and salt.
3. Beat in the egg, buttermilk, vegetable oil, white vinegar, and red food coloring until the batter is smooth and deep crimson.
4. Spread the batter evenly into the prepared pan using an offset spatula.
5. Bake for 12-15 minutes until the top springs back when touched.
6. Immediately turn the hot cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment, and roll the cake tightly with the towel.
7. Allow the cake to cool completely in its rolled position.
8. Beat softened low-fat cream cheese, powdered sugar, and vanilla extract until smooth.
9. In a separate bowl, whip chilled heavy whipping cream and lemon juice to stiff peaks, then gently fold the whipped cream into the cream cheese mixture.
10. Unroll the cooled cake, spread the filling evenly while leaving a small border, and roll it back up tightly.
11. Chill the roll for 2 hours before slicing and serving.