1. Preheat oven to 350 degrees. Line 9 x 13″ sheet pan with parchment paper, spray both sides of parchment with cooking spray. Set aside.
2. In large bowl, beat eggs with stand mixer for 5 minutes. Do not skip 5 minutes. Important for lift in cake.
3. Lower speed to medium and add sugar gradually, add oil to the whipped eggs, Add buttermilk, vinegar, vanilla or creme bouquet.
4. Sift together flour, baking powder, salt. Slowly add to liquid ingredients. Mix until well combined.
5. Divide batter into two mixing bowls, add 4 drops of super red food gel to one and 4 drops of royal blue to other bowl. Gently stir to blend being careful not to deflate the sponge.
6. Sprinkle a tea towel with powdered sugar and rub sugar into the towel with your hands, evenly over the towel.  Make sure you use a tea towel with out raised designs for a smooth cake exterior.
7. Pour red and blue cake batter into a disposable piping bag, clip end of red batter bag and pipe vertically in sheet pan. Clip end of blue batter piping bag and pipe right beside the red, alternate red and blue batter to fill the sheet pan. Batter will be thin.
8. Bake in 350 degree oven for 13 -15 minutes. Cake is done with it springs back when pressed with fingers.
9. When cake is done, loosen edges with a sharp knife, then turn out cake onto powdered sugar coated tea towel. Remove parchment paper, beginning at longest side of cake, not the narrow end tightly roll the cake into a log jelly roll style with tea towel inside cake.
10. Place the towel wrapped cake in the refrigerator to chill while you make the filling.

Marshmallow Cream Filling

1. In medium mixing bowl, add softened cream cheese and marshmallow cream. Using a hand mixer whip until well blended and creamy.
2. In separate CHILLED mixing bowl, add heavy whipping cream, beat with whisk attachment until frothy and somewhat thick, add confectioners sugar, vanilla and whip until firm peaks develop
3. Add whipped cream to the marshmallow cream cheese filling and whip just to combine. Set aside.

Assemble Cake Roll

1. 1. Carefully unroll cooled cake remove tea towel from inside the cake. allow the rolled edge to curl slightly, do not try to straighten
   2. Carefully spoon filling inside the cake, going up the sides of the curled cake. Try to make the filling even thickness on the sides and bottom of cake. This will insure your filling will be centered inside the cake when slicing.
   3. Re-roll the cake into a jelly roll. Wrap jelly roll in plastic wrap and foil, freeze about 2 hours before slicing and serving. Cut the cake into slices while frozen for clean slice and thaw 20-30 minutes before serving.
   4. Right before serving, sift confectioners sugar over the top of the entire cake, cut cake into 1-1/2 ” or 2″ pieces.  Cut both ends of cake roll off about 1/2″ to get a pretty reveal of the red, white and blue cake.
   5. Store cakes in refrigerator or keep frozen until about 20-30 minutes before serving.