Mix the milk, corn oil, and liquid food coloring. Beat with a mixer.

Add the sifted cocoa powder and mix well. Adding a small amount of cocoa powder will give the sponge a deep, intense red color.

Separate the egg whites from the yolks. Add the yolks to the dough and mix well.

In a dry, clean bowl, mix the egg whites with a little lemon juice. Then add the sugar and continue beating until stiff peaks form.

In several batches, add the beaten egg whites to the dough, mixing after each addition.

Pour the batter into a 28 x 28 cm baking pan lined with parchment paper; shake gently to spread the batter evenly. Bake in a preheated oven at 170°C for 20 minutes. Turn on the convection mode 5 minutes before it is ready.

Carefully remove from the baking tray lined with parchment paper and leave to cool.

Cut off any uneven edges with a knife. Place the cut pieces in the oven at 150 degrees for 10 minutes. Allow to cool, crumble, and set aside to decorate the roll when ready.

Add the vanilla extract to the cream cheese at room temperature and beat with a mixer.

Beat the whipped cream with the powdered sugar. Add the cream cheese to the whipped cream and continue beating until stiff peaks form.

Set aside 2.8 oz of whipped cream for decoration and spread the rest of the whipped cream over the muffin, 2-3 cm from the edge. Roll up the sponge and leave to cool in the refrigerator for at least half an hour.

Put 2.8 oz of cream in a piping bag fitted with a nozzle and decorate the finished roll. You can also decorate with berries and fresh fruit. Sprinkle red sponge crumbs on top.