Mix together wet ingredients well. Sift in dry ingredients. Mix until blended.
Line a cookie sheet with aluminum foil and spray with nonstick cooking spray. Pour batter onto cookie sheet and spread it as far as it will go evenily. Bake for 10 minutes. (Yes only 10. Protein cakes cook fast!)
Allow the cake to cool while making the filling by combining all ingredients in a mixing bowl and beating it on medium speed for about 2 minutes or until smooth.
Lay out a large piece of plastic wrap. Flip the cake onto it and remove the aluminum foil backing.
Spread the filling across the top of the cake evenly. Then use the plastic wrap to begin to roll the cake. Work gently so as not to create any big cracks!
Once rolled your cake should look something like this.
Refrigerate your cake until you’d like to serve it then cut it into pieces.