RED VELVET CAKE ROLL
This Valentine month of February, Red Velvet is always the flavor of choice in cakes, pastries, and other sweets - so i braved the chance to make this cake roll and it's indeed a challenge when you don't look after the procedure carefully, crucial techniques and proper oven temperature ( so better know your ovens guys! )
RECIPE: Cake Sponge
80 ml warm milk
40 ml corn oil
60 grams cake flour ( low protein, soft flour )
10 grams cocoa powder
5 medium eggyolks
1 teaspoon vinegar
1 teaspoon liquid food coloring
MERINGUE:
5 eggwhites
1/8 teaspoon cream of tartar or 1 teaspoon vinegar
40 grams granulated sugar
FROSTING:
100 grams heavy whipping cream
40 grams sugar
200 grams softened cream cheese
BAKING PAN USED: 28 x 28 cm square pan, lined with parchment paper
BAKING TIME: 20-23 minutes or until toothpick comes out clean when inserted
BAKING TEMPERATURE: 165 ' C
OVEN USED: Conventional oven
*Cake rolls are always so tricky to make- cracking, sticky tops, dense, dry; these are just some of the common problems associated in baking swiss rolls or roulades. So it's very important to follow procedures and measurements to avoid mistakes and wastages.
*In the rolling process, i found this technique useful for me i.e. letting the cake cool down to slightly above room temperature, trimming off the sides and scoring 2 shallow lines on the rolling side. It really helped in avoiding cracks.
*You may use gel food coloring if you don't have the liquid kind but the amount is entirely up to you on how intense the color of your cake would be
*Don't overmix the batter or your cake will become dense.
*Stop mixing as soon as you reach the ribbon stage ( visible lines on the batter like ribbons that fall off the whisk or spatula before they slowly disappear )
*DIFFERENT OVENS VARY IN TEMPERATURE SO PLEASE ADJUST ACCORDINGLY
#howtomake #redvelvetcakerolls #redvelvet #cake #valentinesday #february #love #red #baking #newrecipe #homebaking #swissrolls #cakerolls #roulade #yeyetbakescrafts
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Take care, enjoy and happy baking ! :-D
God bless,
YEYET
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Hi! Thank you for sharing this amazing tutorial 😍 But can I replace food coloring by fermented rice powder? And is there any reason for using vinegar in this recipe?
Hi! Thank you for your comment you're very nice 😀I haven't tried using the rice powder for this so i'm not sure if it would work; vinegar helped in making the cake tender with a moist and fluffy texture
Perfect✨
Thank you ❤️
Just beautiful and looks delicious! I've never made a roll cake but this one may be my first! I may do a trial one this week before Christmas Day. Fingers crossed it works out😂
@Lin-Lin2559 Thank you so much❤️ It may take a lot of patience but it's so worth it- good luck and have fun😊
Hi you frosting is so nice and firm I am battling with mine tried everything and Im not winning. Any advice please
Aww thanks you're so kind-i use high fat content cream cheese ex. Philadelphia brand, i don't overwhip usually 1 minute is enough on high speed as shown on this video; hope this helps