Red Velvet Cake Roll

Cake adapted from Domino Sugar

Filling adapted from Brown Eyed Baker

Yield - 10-12 servings

Cake

4 eggs

3/4 cup sugar

1 tablespoon oil

2 tablespoons buttermilk

1 teaspoon vinegar

generous squirt red gel food coloring

1/2 teaspoon salt

1 teaspoon baking powder

1/4 cup cocoa powder

3/4 cup flour

extra powdered sugar for dusting

Filling

4 ounces white chocolate

8 ounces cream cheese, room temperature

4 tablespoons unsalted butter, room temperature

1/2 cup powdered sugar

pinch of salt

extra powdered sugar for dusting

  1. Cake - Preheat the oven to 350 ˚F and grease a 10x15” jelly roll pan.  Line the bottom with parchment paper leaving an overhang on two opposite sides for easy removal and grease the paper.
  2. Beat the eggs for five minutes in the bowl of a stand mixer with a paddle attachment.  Beat in the sugar and oil.  Add the buttermilk, vinegar, food coloring, salt, and baking powder.  Mix until well combined, about 2 more minutes.  Scrape the bowl as needed.
  3. Add in the cocoa powder and flour and mix until just combined.  Beat for another 2 minutes on high speed.
  4. Pour the batter into the prepared pan and spread evenly.  Bake for 12-15 minutes or until a toothpick inserted comes out clean.
  5. Immediately sprinkle the top with powdered sugar.  Place a clean kitchen towel over the top.  Turn the cake over and dust with more powdered sugar.
  6. Starting from the short end, carefully roll the cake up leaving the towel in the middle.  Let the cake cool completely before filling.
  7. Filling - Melt the white chocolate in a double boiler until smooth.  Let cool completely.
  8. In the bowl of a stand mixer with a paddle attachment, beat together the cream cheese and butter until light and creamy.  Beat in the cooled white chocolate.  Add the powdered sugar and salt and mix until just combined on low speed.  On high speed, beat until fluffy.
  9. Assembly - Spread plastic wrap on the surface you are working on and place the cake on the plastic.
  10. Carefully unroll the cake and spread the filling evenly across the cake.  Starting from the short end, carefully roll up the cake tightly using the plastic wrap to help.
  11. Wrap the cake tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  12. Unwrap the cake roll and dust the top with powdered sugar.  Trim the edges and carefully slice.  Clean the knife after each cut for lovely pieces.
  13. The frosting gets soft, so this is best served cold.

Recipe from Tracy | Pale Yellow

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