Heat oven to 350°. Line cookie sheet with aluminum foil. Spray foil with cooking spray.
Sift together flour, cocoa, baking powder and salt. Set aside.
In small bowl, beat eggs, about 5 minutes, until very thick and lemon colored.
Pour eggs into a large mixing bowl, gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour mixture, beating just until batter is smooth.
Pour into foil lined pan, spreading batter to cover. Bake 12-15 minutes, or until wooden tooth pick inserted comes out clean.
Loosen cake from edges of pan. Invert on towel sprinkled with confectioner's sugar. Carefully remove foil; Trim off stiff edges if necessary.
While hot, roll cake and towel from narrow end. Cool.
Unroll cake, remove from towel. Fill with Bavarian Creme filling.
For filling, in chilled bowl, beat cream until stiff. Set aside. Blend cream cheese, sugar, vanilla and salt. Fold in whipped cream. Spread filling inside cake roll and reroll.
Frost with chocolate frosting.
VARIATION: Frost with vanilla frosting or top with silk flowers for the season.
NOTE: Can use 3/4 cup all purpose flour for each 1 cup of cake flour.
