Been wanting to make this for a few days now, so finally got down to doing this. I engaged Daughter Who’s help, and asked her what she wanted to see and eat. She wanted cream cheese filings and so she went about looking for a design. We settled on this one.
The red velvet cake, to me, is a Southern favourite. It depends on chemical reaction. The traditional ingredients include the buttermilk, the good grade chocolate, the hot coffee and that vinegar you add towards the end. And, it is always embellished with cream cheese.
It is also a cake we have to do in bake schools to demonstrate the creaming method.
But today, I wanted to make a red velvet roll, I am not going to use the creaming method. I need a sponge. So I recreated it altogether, retaining the vital ingredients that signatures the red velvet, yet ensuring it is soft, pliable enough to roll.
The result? The picture tells part of the story. The taste is incredible! Just like the traditional red velvet, it is moist, soft and fragrant, and like swiss rolls, it is delightful, fast to bake and good to eat. 🙂
20g cooking oil
10g caster sugar
80g flour (mix of 20g corn flour and 60g plain flour)
30ml buttermilk (or 30ml milk with 1 tsp vinegar)
5 egg yolks
3 tsp red food colouring
30ml Hot water mixed with 2 Tbsp chocolate and 1 tsp coffee granules
5 egg whites
1/2 tsp cream of tar tar (optional or replace with lemon juice)
1 block of cream cheese
A pinch of salt
5 Tbsp Icing sugar (sifted)
1/2 cup of cream
2 Tbsp icing sugar
1/2 tsp vanilla pod beans
- Preheat oven at 190C. Line a swiss 10 x 12 swiss roll pan with parchment paper.
- Place the template below the parchment paper.
- Mix all the ingredients for the flour mixture together.
- Beat the egg whites to soft peaks.
- Mix 1 Tbsp of the flour mixture with 3 Tbsp of the meringue.
- Fill a piping bag with the white mixture and pipe out the snow flakes.
- Beat the egg yolks with sugar, then add the flour mixture. Add the food colouring and coffee.
- Mix the red velvet mixture with the rest of the meringue.
- Pour into the pan and bake on a medium to high rack for 12 to 15 minutes. Be careful not to use the fan mode.
- If you need to know how to roll properly, please go to my sugar swiss roll recipe for instructions.
- Then decorate the top with chantilly cream or any cream you like!
As I do not answer to comments on this site very often, please leave any queries or if you want further instructions on how to do this or any recipe on this site, please visit our Facebook group. There are free baking classes and templates available.