Stir in flour mixture. Spread cake batter on a jelly roll pan greased, covered in waxed paper, and greased and floured. Bake at 375 for 13-15 minutes or until cake springs back when touched. Turn cake onto a kitchen towel sprinkled with 1/4 c. powdered sugar. Peel off waxed paper and roll cake up with towel. Set on cooling rack to cool.
Update: I have tried just rolling the warm roll in the waxed paper, unrolling to add filling, then rolling and peeling. It worked fine.
Unroll cake and spread with cream cheese mixture. Roll cake up. Recipe said to wrap in plastic wrap and refrigerate 1 hour, but ate it warm immediately.