Facebook link - https://www.facebook.com/groups/platepalate/permalink/1169700319750933/
Yields : 10-12 servings
Ingredients :-
3/4 cup cake flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 tablespoon canola oil
2 tablespoons buttermilk
1 oz red food coloring
1 teaspoon vanilla essence
For the cream cheese filling :-
8 oz. cream cheese, room temperature
1/4 cup / 4 tablespoons unsalted butter, room temperature
3/4 cups icing sugar
1 teaspoon vanilla essence
Directions :-
(1) Preheat oven to 350 degrees F. Line with baking paper and grease it with butter.
(2) On a flat surface, lay down a thin, clean kitchen towel and sprinkle with powdered sugar; set aside.
(3) In a medium sized bowl, sift together cake flour, cocoa powder, baking powder and salt. Set aside.
(4) In another bowl, using a mixer, beat eggs on medium speed for 2-3 minutes until frothy and pale yellow in color.
(5) Add sugar and oil beat until well- combined. Beat in buttermilk, red food colouring and vanilla.
(6) Reduce mixer speed to low and slowly beat in dry ingredients, until just combined.
(7) Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until cake springs back when lightly touched in the center.
(8) Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel that has been sprinkled with powdered sugar. Gently peel off the baking paper and discard. Then, starting at the short end, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.
(9) In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an mixer, beat together cream cheese and butter until smooth and well-combined. Beat in powdered sugar until well incorporated.
(10) Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, cover with plastic wrap and refrigerate for at least one hour before serving.
Adapted from :- http://www.confessionsofaconfectionista.com/…/red-velvet-ca…
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