Red Velvet Cake Rolls
Red Velvet Cake
- 100 g (3/4 cups) all purpose or cake and pastry flour
- 30 g (1/4) cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 4 eggs
- 150 g (3/4) cup sugar
- 1 tsp vanilla
- 1 tbsp canola oil
- 1 tsp vinegar
- 2 tbsp sour cream
- red food colouring
Cream Cheese Icing
- 113 g (1/2) cup softened butter
- 113 g (4 oz) cream cheese
- 250 g (2 cups) icing sugar (this can change depending on if your icing is too moist so just use your judgement)
- To start, sift 100 g or 3/4 cups of flour, 30 g or a 1/4 cup of cocoa into a bowl along with 1/2 tsp of salt and 1 tsp of baking powder. Mix and set aside.
- In a separate bowl, crack in 4 eggs. Add in 150 g or 3/4 cups of sugar then whisk until the mixture becomes lighters in colour and slightly fluffy.
- Now, add in 1 tsp of vanilla, 1 tbsp of vegetable oil, 1 tsp of vinegar and whisk again. Whisk in 2 tbsp of sour cream.
- Then add the dry ingredients to your wet ingredients and combine. Finally, stir in your red food colouring.
- Line a large sheet pan and spray with non stick cooking spray. Pour in your batter and bake for 10 minutes at 350 f or 175 C. Be careful not to over cook the cake or it will be impossible to roll.
- For the icing get 113 g or 1/2 a cup of softened butter, 113 grams of 4 oz of cream cheese, and 2 cups or 250 grams of icing sugar into a mixing bowl. Add in a splash of vanilla and mix until combined.
- Once the cake is cooked and cooled, gently remove it from the pan and use a knife to trim off the edges. Then, cut the cake into even rectangular quarters.
- To assemble, spread a thin layer of the cream cheese icing onto your cake, then gently roll. I tried to use cling film to help guide it initially but it just ended up making the cake slide everywhere so I ended up just rolling the cake rolls on the table. Once you’ve got your roll, tightly cling film it to create a perfect cylinder. And repeat with the other three quarters of the cake.
- Place the wrapped cake rolls into the freezer to firm up before slicing. Once the rolls are chilled and firm, all that’s left to do is slice and serve.