Red Velvet Swiss Roll


RED VELVET SWISS                         ROLL

Prep Time       25-30 minutes

Cook Time      10-15 minutes

Serving.           5


For cake batter:

1/2 cup           all purpose flour

2                      eggs

1/4                   cup butter

2/3                   cup sugar

1 tsp                vanilla essence

1/2 tbsp          cocoa powder

1 pinch           salt

1 tsp                baking powder

Few drops red food coloring

Vanilla Whipped Cream filling:

1 cup                chilled whipping cream

4-5 tbsp             sugar

1 tsp                  vanilla

2-3 tbsp            butter



Step 1

Preheat the oven. Grease a 12×17 inch baking pan with cooking spray and then cover with parchment paper and then grease the parchment payer. Lay a tea towel on a flat work surface and sprinkle it with powdered sugar and set aside.

Step 2

In a medium mixing bowl, combine flour, baking powder, cocoa powder and salt. Set aside. Then In a large mixing bowl, beat eggs on high for 3 minutes until pale in color. Continue beating as you slowly add in the sugar. Add the oil, buttermilk, vanilla, red food coloring and beat for 1 more minute. Add in the dry ingredients and mix until combined. Pour batter into pan and tilt to even out the batter. Bake for 10-15 minutes or until it springs back when touched Remove the parchment paper and then roll the cake in the towel starting at the short end. Set it aside allow it to cool completely

Step 3

whip the heavy cream, sugar, butter and vanilla

 extract on medium-high speed until medium to

 stiff peaks form, about 2-3 minutes. Slowly

 and gently unroll the cake. Spread whipped

 cream evenly on top, leaving about a 1/2 inch

 border around the cake. Gently roll the cake back up, without the parchment/towel this time. Cover leftover cake and store in the refrigerator for up to 3 days.

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