Red velvet roll cake

Red velvet roll cake

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Red velvet roll cake:

For red velvet roll cake:

  • 1 cup sifted cake flour (1cup flour + 2tbsp corn flour)
    • 1/2 teaspoon salt
    • 1 tablespoons cocoa powder (cadbury cocoa is the best)
    • 1 tsp baking powder
    • 1/4 cup unsalted butter, at room temperature
    • ¾ cup sugar
    • 1tsp vanilla essence
    • 1 large egg
    • 1/2 cup buttermilk (takes 1/2cup lukewarm milk and adds 1tbsp vinegar into it. Stir to combine and let stand for 10minutes)
    • 1 tablespoons liquid red food coloring
    • 1/2 teaspoon white distilled vinegar
    • 1/2 teaspoon baking soda

For cream cheese frosting:

  • 1/2cup cream cheese, at room temperature
    • 1/2 cup icing sugar
    • 1tsp vanilla essence
    • 2cup cold heavy cream or 2 packet whipped topping mix
    • 1tbsp gelatin mix with 1tbsp hot water
    • 1/4cup butter, at room temperature

Instructions:

Preparing base cake:

Preheat oven to 180 C. Grease and line one 10*15 inch baking pan/oven tray and line the bottom of pan with parchment or wax paper.
In a bowl, sift the flour, salt, baking powder and cocoa powder.
Beat egg, butter and vanilla in a large bowl with an electric mixer until well combined (2 mins).
In a bowl whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the egg mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Immediately pour into your pan, smoothing the top.
Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.
Remove cake from pan (with parchment paper) and place on a cooling rack for 5 min and remove the parchment paper.
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Dust a clean towel or parchment paper with icing sugar. Place the cake over the icing sugar and starting from the short end, roll up cake in towel. Set aside until cool completely.
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Preparing Whipped cream:

In your mixing bowl place the heavy cream, vanilla extract, and sugar and stir to combine. Chill the bowl and wire whisk in the refrigerator for 30 minutes, then beat the mixture just until stiff peaks form.
Or
If you use powder whipped topping mix, then place 1 cup icy cold milk, 1 tsp vanilla essence with 2 packet powder in your mixing bowl. Then beat the mixture just until stiff peaks form (5 min).

Preparing cream cheese filling:

Beat the soft butter, cream cheese, vanilla and icing sugar and beat until smooth.
Mix gelatin water with cream cheese mixture.
Now gently add 1 cup whipped cream with cream cheese mixture.

Assemble:

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Now unroll cooled cake and spread evenly with cheese filling. Roll up cake again.

Now wrap tightly in parchment paper or plastic wrap and then refrigerate for 2 hour or until firm.

Remove paper and frost the top and sides of the cake with leftover whipped cream.

Cut into 1/2inch layer with a Sharpe knife and serve immediately.
Enjoy…

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