Red Velvet Swiss Roll

Bloom the gelatin until fully hydrated.

Combine raspberry puree, water, sugar, and lemon juice in a saucepan. Simmer for 3-4 minutes after boiling.

Remove from heat and add the bloomed gelatin, stirring until completely dissolved.

Line a flat silicone mat with plastic wrap, pour in the jelly, and spread evenly across the mold.

Chill in the refrigerator for 1 hour.

In a deep bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. In another bowl, beat the eggs, then add the oil, buttermilk, and food coloring. Gradually combine both mixtures, whisking thoroughly.

Spread the batter onto a baking sheet lined with parchment paper and smooth it out. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes until done. Let it cool.

Whip the heavy cream to soft peaks, then fold in the cream cheese, powdered sugar, and vanilla. Mix well until smooth.

Carefully flip the cooled sponge cake onto a clean sheet of parchment paper, peel off the backing paper, spread the frosting, top with the jelly, and gently roll it up.

Wrap in plastic wrap and refrigerate for 2 hours.