Red velvet cake is frequently enjoyed on Valentine’s Day and all throughout the year for that matter. Almost as popular as chocolate or vanilla cake, red velvet cake or cupcakes paired with cream cheese frosting is a classic. Spice up this favorite by baking a stunning red velvet cake roll to impress friends and family this month. Whipped egg whites and red food coloring give this cake a light crumb and rich color, and the filling spiraled throughout allows for the perfect amount of cake and cream cheese in each bite.
Begin by gathering the following ingredients:
For the cake:
4 eggs, separated
1/2 cup + 1/3 cup granulated sugar, divided
1 teaspoon vanilla extract
2 tablespoons red food color (1 oz bottle)
water
2/3 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup powdered sugar
For the cream cheese filling:
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
Preheat the oven to 375 degrees Fahrenheit before lining a 15.5 x 10.5-inch jelly-roll pan with parchment or wax paper and then generously grease the paper. If you do not have a jelly roll pan, use a half sheet pan or 9 x 13-inch pan.
Next, use a hand-held electric mixer to beat the egg whites in a large bowl until soft peaks form. Then gradually add 1/2 cup of granulated sugar, continuing to beat the egg whites until stiff peaks form. Set the egg whites aside and in a medium bowl beat the egg yolks and vanilla on medium speed for three minutes. There is no need to wash the beaters. Gradually add the remaining 1/3 cup granulated sugar to the egg yolks and beat for another two minutes.
Pour the red food color in a liquid measuring cup and add water until it reaches the 1/3 cup mark. Set this aside and whisk the flour, cocoa, baking powder, baking soda, and salt in a small bowl. Alternately add the flour mixture and colored water to the egg yolk mixture, beating on low speed just until the batter is smooth. Then carefully fold the chocolate mixture into the beaten egg whites until well blended, being careful to not deflate the batter.
If using a jelly roll pan or half sheet pan, spread the batter evenly in the prepared pan. If using a 9 x 13-inch pan, pour four cups of the batter into the pan. Line a muffin tin with cupcake papers and fill each halfway to use the rest of the batter. There should be enough extra batter for about six cupcakes. Bake the cake for twelve to fifteen minutes or until the top springs back when touched lightly in the center. Be careful not to overbake the cake or it will crack when rolled.
While the cake bakes, sprinkle a clean towel with 1/4 cup of powdered sugar. As soon as the cake comes out of the oven, immediately loosen the cake from the edges of the pan and invert it onto the prepared towel. Carefully peel off the parchment or wax paper and then immediately roll the cake and towel together as tightly as possible. Place the rolled cake on a wire rack to cool completely.
While it cools, beat the ingredients for the cream cheese filling together in a medium bowl until it is smooth. When the cake has cooled, carefully unroll it and spread the filling evenly over it, setting aside some frosting for the cupcakes if you used a 9 x 13-inch pan.
Reroll the cake without the towel and then wrap the filled cake with wax paper followed by plastic wrap. Place the cake in the refrigerator for at least one hour or until ready to serve. Just before serving, sprinkle the top with additional powdered sugar if desired.
This was my first time trying my hand at making a cake roll, and while it did not turn out perfectly since I did not roll it quite as tightly as I should have, I was pleased with the result. The texture of the cake was splendid and the cream cheese was perfectly sweetened. Toppings such as chocolate syrup or strawberries would add even more to this already delicious treat. Enjoy!
Works Cited:
“Red Velvet Cake Roll.” hersheyland, https://www.hersheyland.com/recipes/red-velvet-cake-roll.html.