Red Velvet Roll Cake

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Introduction:
The Red Velvet Roll Cake is a striking and delicious twist on the classic red velvet cake. This elegant dessert features a rich, moist red velvet sponge rolled up with a tangy cream cheese filling. The vibrant red color and the creamy white swirl make this cake perfect for special occasions, holidays, or when you want to impress with both flavor and presentation.

Ingredients:

For the Red Velvet Sponge Cake:

  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • ¾ cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 2 teaspoons red food coloring
  • 2 tablespoons buttermilk
  • 1 teaspoon white vinegar

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

Prepare the Red Velvet Sponge Cake:

  1. Preheat Oven:
  • Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, leaving some overhang for easy removal.
  1. Mix Dry Ingredients:
  • In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
  1. Beat Eggs and Sugar:
  • In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 4-5 minutes, until thick, pale, and fluffy.
  1. Add Wet Ingredients:
  • Reduce the mixer speed to low and add the vegetable oil, vanilla extract, red food coloring, buttermilk, and vinegar. Mix until combined.
  1. Fold in Dry Ingredients:
  • Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the cake light and fluffy.
  1. Bake the Cake:
  • Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly pressed.
  1. Roll the Cake:
  • While the cake is still warm, use the parchment paper to lift it out of the pan and place it on a clean kitchen towel. Gently roll the cake (with the towel inside) from the short end. Let it cool completely in this rolled position.

Prepare the Cream Cheese Filling:

  1. Make the Filling:
  • In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

Assemble the Roll Cake:

  1. Unroll the Cake:
  • Carefully unroll the cooled cake and remove the towel. Spread an even layer of the cream cheese filling over the surface of the cake.
  1. Roll the Cake Again:
    • Gently roll the cake back up without the towel, and place it seam-side down on a serving platter. Chill the cake for at least 30 minutes to allow the filling to set.

Garnish and Serve:

  1. Dust with Powdered Sugar:
    • Dust the top of the cake with powdered sugar for a decorative finish, or drizzle with melted white chocolate for extra indulgence.
  2. Slice and Serve:
    • Slice the cake and serve chilled or at room temperature. Optionally, garnish with fresh berries or a dollop of whipped cream.

Tips for Success:

  • Roll while warm: Rolling the cake while it’s still warm helps prevent cracks. Cool it in the rolled position to help it maintain its shape.
  • Chill before serving: Refrigerate the cake for at least 30 minutes to help the filling set, making it easier to slice.
  • Use gel food coloring: For a vibrant red color, use gel food coloring instead of liquid, as it gives a more intense hue without adding extra liquid.

Recommendation:

This Red Velvet Roll Cake is perfect for holidays like Valentine’s Day, Christmas, or any special celebration. Its stunning red and white swirl makes it a visual delight, while the cream cheese filling brings the classic flavor combination of red velvet cake to life. Pair it with a cup of coffee or tea for an indulgent dessert experience!

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