2. Pour batter onto prepared jelly roll pan. Spread it out evenly. Bake for 15 minutes or until toothpick inserted in center comes out clean.

3. The main trick in preventing cracking is to roll the cake while it is still warm and pliable.  Carefully roll up hot cake as tight as you can, parchment paper still attached. Let cake sit out on the counter until completely cool.

4. In a medium bowl, combine cream cheese, butter, powdered sugar and vanilla. Mix until smooth and creamy. When cake is completely cooled, gently unroll the cake, remove the parchment paper, and smooth mixture on cake.

5. Roll cake back up and cover with plastic wrap. Place in refrigerator until chilled.

6. Cut off the ends. Sprinkle with powdered sugar.