Romantic Roll Cake with Cream Filling

Start by separating the egg whites from the yolks. In a mixing bowl, add the **sugar** to the egg whites and beat until **stiff peaks form**. This may take a few minutes.

Next, gently fold in the **egg yolks** until combined. In another bowl, mix the flour with the **vanillin** and gradually incorporate this mixture into the egg mixture until it becomes a **smooth batter**. Then, add the **baking soda** and combine well.

Set aside about 3-4 tablespoons of the batter and add a few drops of **red food coloring** to create a colored mixture. Use a piping bag to pipe out **little figures** onto a silicone baking mat, and refrigerate them for about **30 minutes**.

Once chilled, pour the rest of the batter onto a baking tray and bake at **180 degrees Celsius (356 degrees Fahrenheit)** for approximately **20 minutes**. After baking, carefully remove the biscuit from the parchment paper and place it on a clean towel. Cover it with another sheet of parchment paper, and roll it up while it is still warm to help it maintain its shape. Allow it to cool to **room temperature**.

While the biscuit cools, prepare the cream. In a mixing bowl, beat the **heavy cream** until it reaches soft peaks. Then, add the **cream cheese** and **powdered sugar** to the bowl.

Continue to mix until the ingredients are completely combined and the mixture is **smooth**. Set the cream aside for assembly.

Once the biscuit has cooled, carefully unroll it from the towel. Spread an even layer of the **cream mixture** over the surface of the biscuit, ensuring it reaches all the edges.

Gently roll the biscuit back into its original shape, and trim the edges for a clean finish. Finally, spread some remaining cream on the outside of the roll. Let it chill in the refrigerator for about **1 hour**, but for best results, allow it to sit overnight to enhance the flavors.