Red Velvet Cake Roll
This red velvet cake roll starts with a light and tender sponge cake that gets rolled up with creamy ermine frosting.
3 tablespoons unsweetened cocoa powder (15 grams)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 eggs, room temperature
3/4 cup plus 2 tablespoons sugar (175 grams)
3 tablespoon vegetable oil (64 grams)
2 tablespoons buttermilk (30 grams)
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 to 3 teaspoons red food color
2/3 cup (80 grams) all-purpose flour
2 cups (400 grams) granulated sugar
1/8 teaspoon salt
2 cups whole milk (472 grams)
2 cups (4 sticks) butter, room temperature (452 grams)
1 teaspoon vanilla extract
Sift the flour, cocoa, baking powder, baking soda, and salt into a bowl and set aside.
Add the eggs and sugar to a bowl and whip on medium high until nearly tripled in volume, about 5 minutes. The mixture will turn light yellow and get thick. (see notes)
Turn the mixer to low and beat in the oil, buttermilk, vinegar, vanilla, and red food coloring.
Use a spatula to fold in half of the dry ingredients. Fold in the other half.
Spread the batter into the jelly roll pan
Bake for 12 to 15 minutes or until the surface springs back when touched.
Remove from the oven and slide a knife around the edge of the cake pan to loosen the cake from the sides of the pan.
Sift powdered sugar over the top of the cake while it is still warm then lay a kitchen towel over the cake.
Place a baking sheet or cutting board over the towel and flip the cake over so it is on top of the kitchen towel. Lift the cake pan off.
Remove the parchment paper and dust more powdered sugar on the top of the cake.
Starting at the short end of the cake, roll the cake into the towel jelly-roll style. Cool on a wire rack
Meanwhile, make the ermine frosting/ filling
Combine the flour, sugar and salt in a medium saucepan.
Add the milk, stirring to combine. Cook over medium heat, stirring continually until the mixture gets thick.
This is a show stopper and makes a great presentation.
Ingredients
For the cake
1 cup cake flour (120 grams) (all-purpose flour also works)3 tablespoons unsweetened cocoa powder (15 grams)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 eggs, room temperature
3/4 cup plus 2 tablespoons sugar (175 grams)
3 tablespoon vegetable oil (64 grams)
2 tablespoons buttermilk (30 grams)
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 to 3 teaspoons red food color
For the ermine frosting/filling
2/3 cup (80 grams) all-purpose flour
2 cups (400 grams) granulated sugar
1/8 teaspoon salt
2 cups whole milk (472 grams)
2 cups (4 sticks) butter, room temperature (452 grams)
1 teaspoon vanilla extract
To assemble
powdered sugarInstructions
The cake roll
Preheat oven to 350°F. Spray a 9 x 13-inch jelly-roll pan with non-stick spray and line it with parchment paper.Sift the flour, cocoa, baking powder, baking soda, and salt into a bowl and set aside.
Add the eggs and sugar to a bowl and whip on medium high until nearly tripled in volume, about 5 minutes. The mixture will turn light yellow and get thick. (see notes)
Turn the mixer to low and beat in the oil, buttermilk, vinegar, vanilla, and red food coloring.
Use a spatula to fold in half of the dry ingredients. Fold in the other half.
Spread the batter into the jelly roll pan
Bake for 12 to 15 minutes or until the surface springs back when touched.
Remove from the oven and slide a knife around the edge of the cake pan to loosen the cake from the sides of the pan.
Sift powdered sugar over the top of the cake while it is still warm then lay a kitchen towel over the cake.
Place a baking sheet or cutting board over the towel and flip the cake over so it is on top of the kitchen towel. Lift the cake pan off.
Remove the parchment paper and dust more powdered sugar on the top of the cake.
Starting at the short end of the cake, roll the cake into the towel jelly-roll style. Cool on a wire rack
Meanwhile, make the ermine frosting/ filling
Combine the flour, sugar and salt in a medium saucepan.
Add the milk, stirring to combine. Cook over medium heat, stirring continually until the mixture gets thick.
Remove from the heat and transfer to a shallow dish. Cover with plastic wrap and allow to cool to room temperature. You can speed the process up by placing it in the fridge for a while.
Using a mixer, beat the butter until it is light and fluffy, about 3-5 minutes. Add the cooled cooked mixture a tablespoon at a time, beating well after each addition. Add the vanilla and beat for 3 to 5 minutes until it is light and fluffy.
When the cake is completely cool, carefully unroll the log and spread half of the frosting over the cake.
Gently roll the cake back into a log and place it on a serving platter.
Make an angled cut about three inches from the end and stick it onto the side of the log to make it look like there is a branch coming off the side.
Frost the outside of the log with the remaining frosting.
Full recipe savorthebest
Using a mixer, beat the butter until it is light and fluffy, about 3-5 minutes. Add the cooled cooked mixture a tablespoon at a time, beating well after each addition. Add the vanilla and beat for 3 to 5 minutes until it is light and fluffy.
Assemble the cake roll
When the cake is completely cool, carefully unroll the log and spread half of the frosting over the cake.
Gently roll the cake back into a log and place it on a serving platter.
Make an angled cut about three inches from the end and stick it onto the side of the log to make it look like there is a branch coming off the side.
Frost the outside of the log with the remaining frosting.
Full recipe savorthebest
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