Decadent recipe for Red Velvet Swiss Roll with a cream cheese filling
3 eggs, room temp.
1/3 cup Granulated Sugar
1 Tbs. Oil
2 Tbs. Buttermilk
1 tsp. Apple vinegar
1 tsp. vanilla extract
1-3 Tbs. Red food coloring
1/4 tsp. Salt
1/2 tsp. Baking powder
1 Tbs. Cocoa powder, unsweetened
1 cup cake flour, sifted
Strawberry Jam for spreading (about 3 Tbs.)
Cream cheese frosting:
1 Cup (8 oz) Cream cheese, softened
2 Tbs. Heavy Whipped Cream
1 Tbs. butter, softened
1/4 cups Confectioner’s Sugar
1 tsp. Pure Vanilla Extract
Additional confectioners’ sugar, for dusting cake
Preheat oven to 350F/180C. With cooking spray, coat a baking pan (a cookie sheet pan with sides) and line with wax paper for easier rolling.
Beat the eggs well, and slowly add sugar and oil. Beat until combined and add buttermilk, vinegar, vanilla and red food coloring.
Then sift together dry ingredients. Add slowly to liquid ingredients. Beat together until well combined.
Pour batter into pan, and spread evenly from one end to the other. Bake for about 15 minutes depending on your oven, or until tooth pick comes out clean.
Sprinkle a cloth dish towel with confectioners’ sugar. Immediately turn cake out onto towel. Peel off waxed paper. Starting at narrow end, roll up cake and towel together. Let it cool for about 25-30 minutes.
Combine ingredients for the filling, except for strawberry jam. Beat with your mixer until well combined, and smooth in texture; Put in the fridge and cover until ready to be used.
Unroll cake. Spread Strawberry Jam evenly from one end to the other then add filling, little bit at the time. Re-roll cake, without towel but towel could help you to roll it back. Dust with confectioners’ sugar and refrigerate.
When ready to serve, dust with some more confectioners’ sugar and slice the cake. You can serve it with dollop of whipped cream.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.