Red Velvet Swiss Roll

Whisk together the flour, cocoa powder, and baking powder in a bowl, then sift.

Beat the eggs with the sugar, vanilla sugar, and salt on high speed for about 10 minutes until pale and fluffy.

Dissolve the red food coloring in the milk, add the vegetable oil, and gently fold into the whipped egg mixture. Sift in the dry ingredients in batches, folding carefully.

Pour the batter onto a baking sheet lined with parchment paper and bake at 200°C (400°F) for about 7-10 minutes, checking for doneness with a toothpick (it should come out clean).

Flip the sponge cake onto a kitchen towel, peel off the parchment paper, and carefully roll the warm cake up, letting it cool inside the towel.

Whip the cream cheese with powdered sugar and vanilla sugar, gradually pouring in the chilled heavy cream. Reserve a portion of the frosting for decoration.