Preheat your oven to 350 degrees. Line a 15in x 10in x 1 in jelly roll pan and spray with non-stick cooking spray.

In a large bowl, beat eggs and sugar until pale.

Add oil, vinegar, vanilla, buttermilk and food coloring and mix until combined.

In a separate bowl, combine flour, cornstarch, cocoa powder, baking powder and salt and mix.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Do not over mix.

Pour batter into lined jelly roll pan, and bake for 12- 15 minutes or until cake springs back when lightly touched.

Once removed from the oven allow to cool for 5 minutes.

Once slightly cooled, place your cake on a clean kitchen towel dusted with powdered sugar, lined side up.

Gently remove the parchment paper (or whatever you used to line your baking pan) and gently roll the cake, starting with the short side.

Allow to completely cool wrapped in the towel.

Prepare your frosting.

Cream cream cheese and butter together until fluffy.

Turn mixer to low and beat in powdered sugar, add extract. Beat on high for 5 minutes.

When cake has completely cooled, gently unroll it.

Spread the frosting over the top of the cake, and re-roll the same way you did the first time.

Sift powdered sugar over the top, slice and serve!