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Preheat oven to 350. Grease 15x10 inch jelly roll pan, line with wax paper. grease and flour paper. Sprinkle a thin, cotton kitchen towel with powder sugar. In a large bowl, sift together salt, baking powder, cocoa and cake flour. set aside. In the bowl of a stand mixer fitted with the paddle attachment beat eggs for 5 minutes. Slowly add sugar and oil. Beat till combined. Add buttermilk, vinegar vanilla and red food coloring. Stir into flour mixture till combined and spread into prepared pan. Bake 13-15 minutes or till top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper and roll up cake and towel together starting with narrow end. Cool seam side down on wire rack.
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Filling- combine powder sugar, butter, cream cheese and vanilla and mix till smooth. Carefully unroll cake and spread filling over cake. Reroll cake, wrap in plastic wrap and refrigerate for 1 hour. Sprinkle with powder sugar.
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