Red Velvet Cake Roll

Red Velvet Cake Roll

Ingredients in Grams

4 eggs (about 55g each)

36g vegetable oil

1/2 tbsp red food coloring

68g milk

68g cake flour (Or 51g all-purpose flour & 17g cornstarch)

35g granulated sugar

1 tbsp lemon juice

1 tbsp vanilla extract

 

Whipped Cream Filling

130g heavy cream

20g cream cheese

20g sugar

 

Topping Cream

80g heavy cream

8g sugar

Raspberry

Blueberry

 

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

 

Ingredients in Cups/Tbsps

4 eggs (about 55g each)

1/8 cup vegetable oil

1/2 tbsp red food coloring

1/4 cup milk

1/2 cup & 1 tbsp cake flour (Or 1/2 cup all-purpose flour & 2 tbsp cornstarch)

1/4 cup granulated sugar

1 tbsp lemon juice

1 tbsp vanilla extract

 

Whipped Cream Filling

1/2 cup heavy cream

1/4 cup cream cheese softened

2 tbsp sugar

 

Topping Cream

1/4 cup heavy cream

1 tbsp granulated sugar

Raspberry

Blueberry

 

Steps:

  1. In a clean bowl, separate the eggs.
  2. In a clean bowl, mix well vegetable oil, red food coloring, and milk. Sift in cake flour, add in 4 egg yolks and mix well. Set aside.
  3. Preheat the oven to 302(150). Line the baking tray with parchment paper or baking mat.
  4. Add lemon juice, sugar and vanilla extract into the egg white. Use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it in the batter until just combined. Pour in rest of the whipped egg white and gently fold it in until just combined.
  5. Pour all the batter into the baking tray. Smooth it out and give it a tap or two. Send into the oven and let bake for 32 minutes.
  6. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
  7. In a clean bowl, soften the cream cheese and mix in sugar. Add in heavy cream and use a hand mixer to beat until stiff peaks form. Keep it cool in the fridge. In another bowl, bring together heavy cream and sugar, beat until thickened and the texture like yoghourt. Transfer into a piping bag.
  8. Spread the whipped cream onto the cake, roll it up and slice into several pieces, decorate with whipped cream, garnish with fruits and serve.
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