Chocolate Swiss Roll with Cream Cheese filling

Chocolate Roll Ingredients :
5 eggs
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 cup confectioners' sugar for dusting
1/4 cup all-purpose flour

Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
Separate the eggs. Beat the whites (or with 1/2 teaspoon of cream of tartar) until stiff. Gradually beat in 1/2 cup of the sugar.
Sift the remaining sugar, cocoa, and flour together.
Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff).
Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
Bake for 20 minutes. Let cake cool for 5 minutes.
Turn cake onto a parchment paper sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the parchment paper. Let cake cool completely.
Unroll cake and spread with the filling. Roll again. Refrigerate for one hour before serving.

Filling ingredients:
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer