Add in water, eggs, vanilla extract, and yogurt to the dry ingredients and mix well using an mixer. Mix for approximately two minutes or until well blended
Line the bottom of a 10 x 15-inch jelly roll pan with parchment paper spray the parchment paper with baking spray.
Pour batter into individual sandwich sized zip-lock bags, zip to close.
Snip the tips off the bags and start layers of colored stripes at an angle across one pan. Alternate blue and red until complete. You will have a lot left over batter. Make another cake roll if you wish or make cupcakes with the remaining batter.
Bake for about 10 - 12 minutes.
Make the filling by beating cream cheese, powdered sugar, butter, and vanilla until well blended.
When the cake is cooled, unroll carefully, peeling the parchment paper off as you go.
Spread the frosting over the top of the cake, then tightly re-roll.