Preheat your oven to 350°F (175°C). Prepare a 10"x15" jelly roll pan with non-stick spray and line it with parchment paper, then spray the parchment.

In a large mixing bowl, whisk the eggs on high speed for 3-4 minutes until light and fluffy. Gradually add in the sugar, mixing until well combined.

Mix in the milk, vegetable oil, vinegar, and almond extract. Stir in a few drops of pink food coloring until the desired shade is reached.

Sift in the flour, baking powder, and salt, and mix until just combined.

Pour the batter into the prepared pan, spreading it evenly, and bake for 13-15 minutes until the cake springs back when touched.

While the cake bakes, sprinkle powdered sugar on a clean tea towel laid flat. When the cake is done, invert it onto the tea towel, peel off the parchment, and roll it up with the towel starting from the short end. Let it cool completely on a wire rack.

In a stand mixer, beat the cream cheese, unsalted butter, and vanilla together until smooth. Gradually add the powdered sugar until the mixture is light and fluffy.

Once the cake has cooled, unroll it gently, spread an even layer of frosting over the surface, and roll it back up carefully.

Wrap it tightly in plastic wrap and refrigerate until ready to serve.