Red Velvet Cake Roll

From: Hallee the Homemaker

Ingredients:
Cake:
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

Filling:
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.

Verdict:
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. 

Candy Cane Cake Roll

From: Wine and Glue

Ingredients:

For the cake:

• 1 cup flour
• 1/2 tsp baking powder
• 1 tsp cream of tarter
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup powdered sugar
• 1/4 tsp
• red food coloring

 For the filling:

• 2 cups powdered sugar
• 2 sticks of butter, softened
• 1 tsp peppermint extract

 For the topping:

• 1 cup powdered sugar
• 1 1/2 TB milk
• 2 candy canes broken

Preheat your oven to 375 and line a 10 by 15 inch jelly roll pan with aluminum foil.  Spray the foil with cooking spray and sprinkle with flour. Sift the flour, baking powder, sugar, and cream of tartar together, mix until just combined.
In a stand mixer with a whisk attachment, beat the eggs and 1/3 cup of water together on high until they are light and airy, about five minutes. Gently fold the egg mixture into the flour mixture, being careful not to over mix.
Divide the batter into two, and dye one half red.
Running parallel to the 10 inch side of the pan, gently pour a spoonful of the red cake batter all along one edge.  Then a row of white, then a row of red, and so on. You may have to work once all the batter is added to the pan to make sure it is completely spread out.
Bake 10 to 12 minutes or until the white begins to turn golden brown.

While the cake is baking, spread a clean kitchen towel on a large cutting board.  Use your 1/4 cup of powdered sugar to cover the kitchen towel completely.
When the cake is done baking, flip the entire pan over onto the kitchen towel and gently peel away the aluminum foil.
Working at one end, roll the cake into the kitchen towel.  This will give the cake its rolled form.  Leave the cake for at least one hour, but not more than four hours.
While you are waiting to unroll your cake, mix together two sticks of softened butter, two cups of powdered sugar, and the peppermint extract.  Don’t refrigerate the frosting while you are waiting for your cake!
Unroll your cake.  Spread the frosting evenly over the cake and roll it back up.  This time without the towel!
Roll the cake in aluminum foil and chill for at least an hour before serving, but do not wait more than a day or two to serve or the cake will dry out.
When you are ready to serve, whisk together the topping of powdered sugar and milk.  Pour over cake (you may need to do some spreading) and top with crushed candy canes.

Verdict:
Thumbs up! I love cake rolls. I know this isn't the best picture ever, but trust me, this thing was yummy! I like to cook, I'm no photographer! Anyway, I was worried about this cake being too sweet but it wasn't. I love peppermint and this had the perfect amount of minty flavor to it. Even just the cake itself without the filling or icing was one of the best flavors I've ever had. I would definitely make this again in the future.

Strawberry Cake Roll

 From: Here


Ingredients:
4 eggs
¾ cup sugar
1 cup flour
1 teaspoon baking powder
1 tablespoon water
About 10 strawberries (add more to taste)
2 cups heavy cream

1. Preheat oven to 375°F. Grease a 17x11x1 inch pan and line with parchment paper.

2. Beat the eggs. Add the sugar while beating.

2. In a little bowl, sift the flour and the baking powder. Reserve.

3. After beating for 2-3 minutes, slowly add the flour and baking powder and mix with a spoon. When the batter is homogeneous, add the water. Combine slowly.

4. Pour the batter on the pan and spread evenly with a spatula.

5. Bake for about 10 minutes. Don’t over bake because it will be hard to roll.

6. While the cake is baking, whip the heavy cream. You can add sugar to taste, but it’s very good without it! Cut the strawberries into little pieces and mix with the heavy cream. Refrigerate.

7. Lay a waxed paper on your counter (or a clean kitchen towel). As soon as your cake is out of the oven take out the cake from the pan with the parchment paper, turn over on the waxed paper and remove the parchment paper, roll with the paper and let cool. 

8. When the cake is completely cool, unroll then spread the heavy cream with the strawberries on the cake. Roll again and you’re done!

Verdict:
Thumbs up!! I am starting to love cake rolls! This was super easy and very delicious! At first I thought it was a bit plain but within just a couple of bites it really grew on me! This cake lasted less than 12 hours after it was made, if that tells you anything.

I do recommend putting sugar in the whipping cream as you're making it. It just wasn't quite sweet enough on it's own, I thought. Also, in the original instructions you can see that she tells you to whip the cream, refrigerate it, and then you would end up putting it on the cake a couple of hours later. I didn't do that. I whipped it and then spread it on immediately. It still tasted the same, but I didn't give it time to thicken. I realized this later in the evening when I sliced a piece of cake and used some of my refrigerated leftover whipped cream. It was so much thicker than it had been earlier. As you can see I also topped mine with blueberries from our bushes! The mixture of strawberries and blueberries - delicious!

I definitely recommend this recipe to ANYONE. Totally yummy and I will certainly be making this again! By the way, I didn't use fresh strawberries. I had some frozen from last summer and used those. They were perfectly fine!

Chocolate Cake Roll

From: "Creative Cook's Kitchen"

Ingredients:
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 eggs, separated
1 cup granulated sugar, divided
confectioners' sugar (for sprinkling)
1 container whipped topping, thawed (for filling)

Preheat oven to 350 degrees. Line a jelly roll pan with waxed paper. Grease and flour the lined pan; tap out excess.

In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. 

In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy.

 In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top.

 Bake until a toothpick inserted in center comes out clean, about 15 minutes.

Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges. Starting with the long side, tightly roll up cake with cloth. Transfer cake, seamside down, to a wire rack to cool. 

 Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges.

 Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving.

 What I did differently from the recipe:
Nothing, except as you can see I added chocolate morsels to the whipped cream filling. :)

What I'll do differently next time:
I think instead of using sugar on the cloth (when you're rolling the cake the first time) you should use flour. The sugar made it stick more, which makes it not look as pretty. Doesn't matter because you end up covering it in confectioners' sugar, but the flour will help it not stick to your cloth so bad.


Verdict:
Thumbs up! I've had this recipe ever since Stephen and I got married and he's asked several times if I would make it. I was always terrified of the "cake roll" part until I started making pumpkin rolls. So for Valentine's Day this year I finally made it for him! :)  It's very good, although I know Stephen will add chocolate frosting or chocolate syrup to it - nothing is chocolate-y enough for him! It's a very simple recipe, just a bit time-consuming waiting for it to cool in the roll form. So I do recommend it!

Chocolate Cake Roll

 

Ingredients:
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 eggs, separated
1 cup granulated sugar, divided
confectioners' sugar (for sprinkling)
1 container whipped topping, thawed (for filling)



Preheat oven to 350 degrees. Line a jelly roll pan with waxed paper. Grease and flour the lined pan; tap out excess.


In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.

Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges. Starting with the long side, tightly roll up cake with cloth. Transfer cake, seamside down, to a wire rack to cool. Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving.