Preheat oven to 350 F (175 C). Line a jelly roll pan (10.5" x 15.5") with parchment paper. Do not grease the pan or parchment paper.

In a large bowl, sift together 1.25 cups cake flour, 1 tsp baking powder, 1/4 tsp baking soda, 1 tbsp unsweetened natural cocoa powder, and 1/2 tsp of salt.

In a separate bowl, add in 1/4 cup butter (room temp), and 3/4 cup of granulated sugar. Beat together at medium speed for 1 minute. Then while beating, add 1/4 cup vegetable oil, 3 egg yolks, 2 tsp vanilla extract, 2 tsp white vinegar, and beat together till just combined.

Alternate between adding dry ingredients and 1/2 cup of buttermilk (room temp), into the wet ingredients, approximately one-third at a time, while mixing on low speed. Then add 1 tsp of red gel food coloring, and mix it in till just combined.

In a separate stainless steel or glass bowl, add 3 egg whites (room temp), beat on high speed for 3 minutes, till you start to see stiff peaks.

Gently fold this meringue into cake batter, one-third at a time, till batter is smooth and silky.

Pour this into the prepared jelly roll pan, and smooth the top with the spatula.

Bake for about 20 minutes or until a toothpick inserted into the center of the cake comes out clean.

Dust the cake with some powdered sugar to prevent sticking. Place a rectangular piece of wax paper that's bigger than the cake on the surface, and invert the cake onto wax paper and slowly remove the baking pan so that parchment paper is on top. Then slowly peel off the parchment paper. Cut 1 inch off the long (15.5") side, and 2 inches off the short (10.5") side. Set these strips aside.

While the cake is still warm, dust additional powdered sugar onto this side of the cake (to prevent cake from sticking), and roll the cake with the wax paper along the short 10.5-inch side, place with the seam side down so it doesn't unroll, and let it cool to room temperature on a wire rack.

Frosting:

Add (room temp) 8 oz cream cheese and (room temp) 1/2 cup (1 stick) butter in a large mixing bowl, and beat them together on medium speed for about 2 minutes until smooth. Then while continuing to beat, add in 2 cups of powdered sugar, 1 tsp of vanilla extract, and 1/4 tsp of salt. Beat together on medium speeds for another 3 minutes or so, until it's all completely combined, smooth, and creamy. Put in the fridge till ready to use.

NOTE: frosting will become runny if the weather is warm (butter is melting) - if frosting becomes runny, place it in the fridge to harden up again.

Red Velvet Crumble:

Take the strips of cake you had cut off from sides, put in a food processor, and pulse for about 1 minute, to get fine crumbs. Set these aside.

Assembling the Cake:

When the cake has cooled to room temperature and frosting is ready, carefully unroll the cake.

Spread a thin layer of the frosting on the cake, about 1/8" thick,

Slowly roll the cake up again, the same direction it was rolled before but this time without the parchment paper rolled into it.

Transfer the roll to your serving dish, with the seam-side down, so it doesn't unroll. Cover the surfaces of the cake with a thin layer of frosting, about 1/8 inches thick. Remember to leave some frosting to make rosettes at the top of the cake at the end.

Sprinkle the crumbled cake on top and on the sides all over the frosted cake to cover all the frosting. I left a white strip on the top where the frosting will go.

Then using the remaining frosting, pipe out big rosettes on top of the roll (about 5 to 6 rosettes).

Refrigerate for 2 to 3 hours for the cake to set. Leave out at room temperature for 20 minutes before serving - for cream cheese frosting to soften. Enjoy!