preheat oven to 350F. Line a baking pan with parchment paper and spray lightly with oil then set aside.
In a clean bowl start by beating egg whites, vinegar with a teaspoon of the vanilla until it forms a stiff peak.
In another bowl, beat egg yolks, the rest of the vanilla and sugar until creamy and color turns into pale yellow.
Mix in the warm water.
Sift the flour with the Baking powder in a third bowl and gradually add to the egg yolk mixture and mix with a spatula until all the flour disappears.
Fold in the egg whites with slow gentle strokes.
Pour the batter in the prepared pan and bake for 12-15 minutes or until top is lightly golden.
While the cake is in the oven, prepare the filling by beating all the ingredients together until you get a nice creamy filling and set aside in your fridge.
In another small bowl combine cinnamon and sugar together.
Take the cake out of the oven and let it cool down for 5-10 minutes until able to handle.
Dust top of the cake with about two tablespoons of powdered sugar then invert into a clean kitchen towel or another big parchment paper.
Peel the parchment paper n top off of the cake. Spread the cream cheese filling over leaving about ½ inch from all the sides of the cake.
Sprinkle top with cinnamon sugar mix and roll the cake tightly with the help of the towel.
Cover the cake well from all sides with the towel or using a plastic wrap and let it cool completely then refrigerate for about an hour before serving.
Dust with more powdered sugar and cinnamon and drizzle some caramel lines over to decorate if desired.