Double Cheese Cream Roll Cake

To soften the effect of direct heat, line the baking sheet with 4-5 pages of newspaper.
Above the newspaper, line the sheet with parchment paper.
Sift the cake flour and wheat flour together and set aside.
Preheat the oven to 190C.
In a heatproof bowl, heat the sponge cake's cream cheese in the microwave at 600 W for 20~30 seconds until soft.
Once soft, add the sugar for the egg yolks and mix until smooth.
Add the egg yolks to the mixture and mix well.
Strain.
Whip the egg whites until reduced and add the sugar.
Continue whipping until you make a glossy meringue.
Put a scoop of the meringue into the mixture from Step 4 and mix thoroughly.
Mix in the sifted flour.
Mix in the remaining meringue.
Immediately pour the batter onto the baking sheet and bake in the preheated oven for 12~13 minutes.
Be careful not to over-bake!
When you bake it, it will look a little toasted; however, this will be on the inside of your roll, so don't worry.
Put it in a plastic bag (to prevent drying) and let cool completely.
Make the cheese cream.
Heat the cream cheese in the microwave for 20~30 seconds until soft.
Mix in the sugar with a whisk.
Mix in the cream in 3~4 portions, mixing well with each addition.
Whip well.
Coat the cooled cake with the cream, leaving about 5 cm at the end free of cream (this will be your outer portion of the roll).
Roll it up.
Wrap tightly with plastic wrap.
If possible, let chill in the refrigerator overnight.