Red Velvet Cake Roll

red velet cake roll.00 00 05 18.Still005 结果 pinit
red velet cake roll.00 00 05 18.Still005 结果 pinit
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Red Velvet Cake Roll

Difficulty: Beginner Cook Time 32 mins Total Time 32 mins
Cooking Temp: 302  °F Servings: 6
Best Season: Suitable throughout the year

Description

A Red Velvet Cake Roll combines the classic elegance of red velvet cake with the playful form of a Swiss roll. This dessert features a vibrant, deep red sponge cake that is both visually striking and deliciously soft. The cake is made with cocoa powder, giving it a subtle chocolate flavor, and buttermilk, which contributes to its tender, moist texture.

The cake is then filled with a rich, creamy filling—usually a sweet and tangy cream cheese frosting. This filling not only complements the chocolatey notes of the cake but also provides a luscious contrast to the light sponge. After spreading the frosting over the baked cake, it is carefully rolled into a tight log, encasing the cream in a spiral of velvety cake.

Finished with a dusting of powdered sugar or an additional drizzle of cream cheese frosting on top, the Red Velvet Cake Roll is as beautiful as it is flavorful. It is a popular choice for festive occasions and celebrations, offering a decadent twist on the traditional layer cake.

Ingredients

Cooking Mode Disabled

Cake base

Whipped Cream Filling

Topping Cream

Instructions

  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.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Keywords: Red Velvet Cake Roll, cake roll, roll cake, soft cake
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