CAKE – DIRECTIONS:
1.) Preheat the oven to 350 degrees. Grease a 10 x 15-inch jelly roll pan with vegetable shortening or butter. Line the pan with parchment paper. Grease the paper.
2.) Sprinkle a large rectangle of parchment paper or a thin kitchen towel with powdered sugar and set aside.
3.) In a small bowl, whisk together the cake flour, cocoa powder, baking powder, and salt. Set aside.
4.) In another small bowl, combine the buttermilk, vinegar, and vanilla extract.
5.) In the bowl of a stand mixer fitted with the paddle attachment or using a large bowl and an electric hand mixer, beat the eggs for five minutes. Slowly add the sugar and oil, then beat until well combined. Add the buttermilk mixture and red food coloring and beat again.
6.) Add the flour mixture to the wet ingredients in two increments and beat on low speed until well combined, about 2 minutes.
7.) Pour the batter into the prepared pan and spread evenly to reach all edges. Bake for 11-13 minutes, or until the top of the cake springs back when touched.
8.) Immediately turn the cake out onto the prepared parchment paper or towel and peel off the paper. Very carefully roll up the cake and paper (or towel) together, starting at the narrow end. Place the cake, seam-side down, on a cooling rack to cool to room temperature, about 45 minutes.
9.) While you wait for the cake to cool, prepare the filling.