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Snow Flake Red Velvet Roll

Print Recipe

Ingredients
  

Flour Mixture

  • 20 g cooking oil
  • 10 g caster sugar
  • 80 g flour mix of 20g corn flour and 60g plain flour
  • 30 ml buttermilk or 30ml milk with 1 tsp vinegar

Red Velvet Mixture

  • 5 egg yolks
  • 10 g sugar
  • 3 tsp red food colouring
  • 30 ml Hot water mixed with 2 Tbsp chocolate and 1 tsp coffee granules

Meringue

  • 5 egg whites
  • 60 g sugar
  • 1/2 tsp cream of tar tar optional or replace with lemon juice

Cream Cheese Filings

  • 1 block of cream cheese
  • 100 g butter
  • A pinch of salt
  • 5 Tbsp Icing sugar sifted

Chantilly Cream (you don't have to make this if you have enough cream cheese, we ran out)

  • 1/2 cup of cream
  • 2 Tbsp icing sugar
  • 1/2 tsp vanilla pod beans

Instructions
 

  • Preheat oven at 190C. Line a swiss 10 x 12 swiss roll pan with parchment paper.
  • Place the template below the parchment paper.
  • Mix all the ingredients for the flour mixture together.
  • Beat the egg whites to soft peaks.
  • Mix 1 Tbsp of the flour mixture with 3 Tbsp of the meringue.
  • Fill a piping bag with the white mixture and pipe out the snow flakes.
  • Freeze.
  • Beat the egg yolks with sugar, then add the flour mixture. Add the food colouring and coffee.
  • Mix the red velvet mixture with the rest of the meringue.
  • Pour into the pan and bake on a medium to high rack for 12 to 15 minutes. Be careful not to use the fan mode.
  • If you need to know how to roll properly, please go to my sugar swiss roll recipe for instructions.
  • Then decorate the top with chantilly cream or any cream you like!