Red Velvet Roulade

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Cake flour
  • 2/3 cup Caster sugar
  • 2 tbsp Cocoa powder
  • 1 Food colouring, Red
  • 3 cups Icing sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 tbsp Vegetable oil
  • 1 tsp White vinegar

• Dairy

  • 1/4 cup Butter, unsalted
  • 2 tbsp Buttermilk
  • 1 cup Cream cheese

Found on marshasbakingaddiction.com

Ingredients

• 1 cup (125g) cake flour*
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1 tablespoon vegetable oil
• 2/3 cup (150g) caster sugar
• 2 tablespoons buttermilk
• 1 teaspoon white vinegar
• Red food colouring (I used Sugarflair Spectral Concentrated Paste in Velvet Red)
• 1 teaspoon vanilla extract
• 1 cup (225g) cream cheese, softened
• 1/4 cup (56g) unsalted butter, softened
• 3 cups (375g) icing sugar
• 1 teaspoon vanilla extract

Directions

• Preheat the oven to 180C/350F/Gas 4. Spray or butter a 13x9 Swiss roll pan, line with parchment paper, then spray again. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• Using a handheld or stand mixer, beat the eggs until pale, and frothy. Add the oil and sugar, and beat until combined. Add the buttermilk, vinegar, red food colouring (start off with 1/4 teaspoon), and vanilla extract, and beat until combined. Add more colouring if desired. Gradually add the dry ingredients until just combined.
• Pour the batter into the prepared pan, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
• Immediately loosen the edges of the cake and invert the sponge onto a tea towel dusted with icing sugar. Peel away the paper, then gently roll the sponge and the towel up together. Cool completely on a wire rack, seam side down.
• Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese, and butter until smooth. Add the icing sugar, and beat until smooth and fluffy.
• Gently unroll the cooled cake, and spread the filling over the inside of the sponge. Re-roll the sponge without the tea towel, wrap in clingfilm, and chill for at least 1 hour before serving.