Preheat oven to 350 degrees. Line a 15 x 10 flat rimmed baking sheet with parchment paper.

In a mixing bowl, beat eggs until thick and doubled in volume. Approx 5 minutes.

Then, add in cake mix, oil, yogurt, water. Beat on low for 30 seconds, then, on high for 1 minute.

Divide batter into two separate bowls. Add red food coloring to one bowl, green to the second. Mix until batter is fully colored to desired level of color.

Using a piping bag, pipe batter diagonally on to prepared pan, alternately colors to create a pattern. If you do not have a piping bag, a large plastic freezer/food storage bag be used. Add the batter into the storage bag and cut a small hole in one corner of the bag.

Bake for 8-10 minutes or until cake springs back when touched. Let cake cool just for 5 minutes. You still want it to be warm, but, don’t burn yourself.

Dust the top of your cake with powdered sugar and then, cover with a clean, dry dish towel.Place a second baking sheet on top of dish towel. Then, flip cake over. This will remove the cake from the pan.

Take off parchment paper and dust cake with powdered sugar.

Roll cake (from 10 inch side) into towel.Let cake cool for 30 minutes to an hour before adding filling.

In a mixing bowl, beat whipping cream, powdered sugar and vanilla until soft peaks form.

Carefully, unroll cake from the towel. Spread frosting. Then, re-roll tightly.

Refrigerate cake for 1 hour before serving.