Instructions

For the Cake:

Preheat oven to 375°.  Spray a 15x10-inch baking pan with non stick cooking spray, line with parchment paper and spray the paper; set aside.

In a medium bowl sift together the flour, baking powder and salt.

In a large mixing bowl; beat egg yolks until slightly thickened.  Gradually add 1/4 cup sugar, beating until thick and lemon colored (about 3 minutes). Beat in vanilla.  Add dry ingredients and mix well; set aside.

In a mixing bowl beat egg whites on medium speed until soft peaks form (about 3 minutes).  Gradually beat in remaining 1/2 cup sugar on high until stiff glossy peak form (about 3 minutes) and the sugar is dissolved.

Fold a fourth of the egg whites into the batter; fold in remaining whites.  Gently separate batter into three bowls.  Add purple gel food coloring to one, green gel food coloring to another and black gel food coloring to the last bowl.  Gently combine until all the food coloring is incorporated.  Spoon into three piping bags.  Snip the end; pipe in a strip fashion one color at a time until all the batter has been used.  Bake 10 to 12 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.

Turn cake onto a kitchen towel dusted with confectioners' sugar.  Gently peel off parchment paper.  Roll up cake in the towel, starting with a short side.  Cool completely on a wire rack.

Unroll and spread on filling.  Roll the cake back up tightly wrap in plastic wrap and freeze for 2 hours.  This help set the filling and makes slicing easy.  Sprinkle confectioners' sugar over top of cake.

NOTE:  This cake freezes beautifully!  Tightly wrap in plastic wrap and foil.  Freeze up to 3 months.

For the Filling:

In a small bowl, beat the cream cheese, butter, confectioners' sugar, vanilla and orange gel food coloring until smooth.  Evenly spread to within 1/2 inch of edges.