I wanted to bake something red or pink for Valentine’s Day. Something spongy because that’s what my hubby likes. I thought through and looked through so many different suggestions on the net. All very interesting, and then I thought why not create something different altogether.
A red swiss roll will be nice. But a red velvet swiss roll will be even nicer! The idea is not out of this world, because it makes sense. Red velvets are soft enough to roll. However, I wanted to swiss roll fine texture, and also its flexibility.
So I converted my own swiss roll recipe into a red velvet cake. A red velvet is nothing but a chocolate sponge cake with red food colouring to me. Of course, it is further leavened by the vinegar that reacts with the buttermilk in there. It is fun to make, so it is so delicious. Now, it is also nice to look at. 🙂
Happy Valentine’s day, everyone.
Red Velvet Swiss Roll (for a quick Valentine’s day bake)
Ingredients
- 5 egg yolks
- 35 g corn flour sifted twice
- 55 g plain flour sifted twice
- 1 Tbsp coffee granules + 1 Tbsp cocoa powder mixed with 1 Tbsp water
- 3 Tbsp buttermilk
- 1 tsp vinegar
- 35 g dark brown sugar
- Red colouring how much, up to you! - I use 1 teaspoon
- 35 g oil
- 5 egg whites room temperature
- 55 g raw caster sugar or caster sugar
- 1/2 teaspoon cream of tartar
Cream cheese Filing
- 1/2 block of cream cheese about 125g at room temperature
- 1/4 cup of icing sugar or icing mixture
- 1/4 block of butter or about 62g. at room temperature
- 1 teaspoon rum
Instructions
- Line a 13x9 inch swiss roll pan with parchment paper.
- Preheat oven at 190C.
- Beat the egg whites with the cream of tartar and sugar till stiff peaks. I use medium speed (on my Kitchenaid, that's number 6 out of 8) for 4 minutes.
- Meanwhile mix the egg yolks, flours, coffee+chocolate mixture, brown sugar, coloring and buttermilk with a balloon whisk in a separate bowl. Just make sure it is smooth, never overmix
- Add the vinegar to the egg yolk mixture..
- Mix the whites with the egg yolk mixture, 1/3 at a time.
- Pour this into the swiss roll pan. It is important to level the top for easier rolling later.
- Bake for 10 minutes at a high to medium rack.
Filing
- Beat the cream cheese, butter and icing in a thermomix at speed 4 for 3 minutes.
- Add the rum and change to speed 2 for 1 minute.
Rolling
- Remove the cake from the oven and let it cool for 5-10 minutes.
- Remove the parchment paper, and loosely roll it while it is still warm and malleable.
- let it cool through.
- Spread the cream cheese through and roll up, tight this time round.
Thanks for sharing.
Notice there’s vinegar in your recipe. Pls advise when to add in to batter.
Add it to the egg yolk mixture just before you fold in the egg whites.
Thank you
Most welcomed!
When done, and still warm from the oven use the edges of the parchment paper and gently roll the cake a little on all edges. This mimicks the actual rolling so when it’s cold and you fill it the sides shouldn’t crack because it has already been rolled.