Food & Wine
Red velvet cake roll
Taking the delicious tradition of a jam roll and combining it with the trendy, rich, and delicious red velvet cake, this is a dessert you’ll love.
Ingredients:
- ¼ cup icing sugar
- 4 eggs
- ¼ cup cocoa powder
- ½ cup sugar
- ⅓ cup sugar, extra
- ½ teaspoon baking powder
- ½ teaspoon bicarb soda
- 1/8 teaspoon salt
- 2 tablespoons red food colouring
- ⅔ cup plain flour
Filling
- 250g cream cheese (softened)
- 1 cup icing sugar
- 6 tablespoons butter (softened
- 1 teaspoon vanilla extract
Method:
- Preheat your oven to 190°C. Line a 26 by 40cm baking tray with foil and generously grease the foil. Lay a clean, thin tea towel flat and sprinkle lightly with the a quarter cup of icing sugar.
- In a large bowl, beat the egg whites until soft peaks form. To this, gradually add the half a cup of a sugar and continue to beat until stiff peaks form.
- In a separate bowl, beat the egg yolks with the vanilla extract for three minutes (on a medium speed with electric beaters). Gradually add the remaining one-third cup of sugar to the yolks and beat for a further two minutes.
- Place the food colouring in a measuring cup and add water to make one-third of a cup.
- Combine the flour, cocoa powder, baking powder, bicarb soda and salt. Alternate adding the egg yolk mixture and water to the flour mixture, beating on a low speed until it is just combined and smooth.
- Gradually fold the chocolate/flour/egg yolk mixture to the egg whites until well blended. Gently spread this mixture out evenly on the prepared tray.
- Bake for 12 to 15 minutes, or until the top springs back when touched in the middle.
- Immediately loosen the cake from the pan and invert onto the sugared tea towel. Carefully peel away the foil and roll the cake and towel together, starting at a narrow end. Place the cake on a wire rack to cool completely.
- In the bowl of your electric mixer, beat the softened cream cheese with the icing sugar, butter, and vanilla extract until smooth.
- Once the cake is cool, carefully unroll and remove the towel. Spread the filling over the cake and reroll without the towel. Wrap a piece of baking paper around the cake, then wrap the whole thing with plastic wrap. Refrigerate seam-down for at least an hour.
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