Monday, April 7, 2014

Red Velvet Cake Roll

From: Hallee the Homemaker

½ tsp Kosher salt
1 tsp baking powder
¼ cup cocoa powder
¾ cup cake flour, sifted
4 eggs
¾ cup sugar
1 Tbsp oil
2 Tbsp buttermilk
1 tsp vinegar
1 tsp vanilla extract
2 Tbsp red food coloring
Shortening or butter to grease pan
Flour to flour pan
Powdered sugar

8 oz. cream cheese, at room temperature
1 cup powdered sugar, sifted
6 Tbsp butter, softened
1 tsp vanilla extract

Preheat oven to 350 F. Grease jelly roll pan. Line pan with waxed paper. Grease and flour the waxed paper.

Sift together salt, baking powder, cocoa powder, and cake flour; set aside. Beat the eggs for five minutes. Slowly add sugar and oil. Beat until combined. Add buttermilk, vinegar, vanilla and red food coloring. Stir in flour mixture until combined. Spread evenly into prepared pan. Bake in 350°F 13 to 15 minutes or until top of cake springs back when touched.

Meanwhile, liberally dust the kitchen towel with powdered sugar. As soon as you remove the cake from the oven, flip it over onto the prepared towel. Carefully peel off wax paper. Roll up cake and towel together long-ways (so that you have a 15-inch long roll). Cool, seam side down, on wire rack.

While it’s cooling, beat the filling ingredients together until smooth. Carefully unroll the cooled cake and spread with the filling. Roll  back up, without the towel. Wrap tightly with plastic wrap. Refrigerate for several hours or overnight. Slice and serve.

Thumbs up! I am such a sucker for cake rolls. They usually look pretty impressive (not by my pictures, but just go with it) but they are incredibly simple. I love red velvet cake but I find they often have way too much icing. This was perfect because you have such a great cake-to-icing ratio. It was such a delicious flavor and so easy to make. I'd definitely make it again. 

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