Wednesday, December 25, 2013

Moist Red Velvet Cake Roll

                                                                                

                                                                                                                                                             
This post is dedicated to my niece, Gigi, who is crazy about red velvet cake. After making red velvet cake in the traditional two-tier shape more times than I care to count, I decided to bake it in a different way. When I came across this recipe in an old magazine, I was desperate to try it. I'm glad I finally did because the results were perfect! Here's the recipe....

Equipment:
-Half-sheet baking pan (see video).
-Hand OR Stand mixer.
-Clean lint-free kitchen cloth.
-Spatula.
-Parchment paper.
-Fine mesh sifter.
                                                                                          

Serving Size: 8-10 servings.

Equipment:
-1/2 sheet baking pan.
-Parchment paper.
-Cling foil (plastic foil).
-Electric Mixer.
-Clean lint-free kitchen cloth.

Ingredients for the cake roll:
-2/3 cups all-purpose flour.

-1/4 cup unsweetened cocoa powder.

-1/2 teaspoon baking powder.

-1/4 teaspoon baking soda.

-1/4 teaspoon salt.

-1/2 cup granulated sugar.

-1/3 cup granulated sugar.

-1 FL OZ red food color OR 2 tablespoons red velvet bakery emulsion.

-1 teaspoon pure vanilla extract.

-Water.

-4 large eggs, separated.
                                                                              



Ingredients for Cream Cheese Filling:

-2 8Oz. Packages of cream cheese, at room temperature.

-2 cups sifted confectioner's sugar(powdered sugar).

-12 tablespoons softened butter.

-2 teaspoons pure vanilla extract.
                                                                                   



Instructions for making the cake:

-Preheat your oven to 375 degrees Fahrenheit (190 degrees Celcius).

-Line a half-sheet jelly-roll pan with parchment paper and generously grease the parchment paper.

-Sprinkle a clean, lint-free kitchen cloth with 1/4 cup confectioner's sugar. Set aside.
                                                                           

-Beat the egg whites in a large, grease-free bowl until soft peaks form. The egg whites are well beaten when you can hold the bowl in which they are whisked up-side-down without the egg whites falling out (I used a stand mixer fitted with the whisk attachment).
                                                                           

-Gradually add 1/2 cup granulated sugar to the egg whites, beating until stiff peaks form.

-In a seperate bowl, beat egg yolks and vanilla extract in a medium bowl on medium speed of mixer for about 3 minutes. Gradually add remaining 1/3 cup granulated sugar and continue beating for  2 additional minutes until thick and light yellow.
                                                                                 

-Place red food color in a liquid measuring cup; add water to make 1/3 cup.
                                                                                  

-Stir together flour, cocoa, baking powder, baking soda and salt. Add the flour mixture to the egg yolk mixture alternating it with the colored water. Beat on low speed just until the batter is smooth.
                                                                                    
                                                                               

-Put about 1/4 cup of the egg white mixture into the chocolate mixture and whisk to lighten the chocolate mixture.

-Gradually and gently fold the chocolate mixture into the beaten egg whites until well blended and no white streaks remain.
                                                                                   

-Spread the batter evenly into the prepared pan.
                                                                                

-Bake the sheet cake for 12-15 minutes or until the top of the cake springs back when touched lightly in the center.
                                                                               
-Immediately loosen the cake from the edges of the pan; using the parchment paper to lift the cake out of the pan, invert the cake onto the prepared towel. Carefully peel off the parchment paper.
                                                                                    

-Immediately roll the cake and towel together starting from the narrow end; place the wrapped cake on a wire rack to cool completely.
                                                                             

-At this point, Prepare the cream cheese filling.

Instructions for preparing the cream cheese filling:
-In a large bowl or in the bowl of a stand mixer, using the paddle attachment, beat the cream cheese, powdered sugar, butter and vanilla extract together until creamy.
                                                                                  

Assembling your cake roll:

-Carefully unroll your cake and remove the towel.

-Spread the prepared filling over the cake using a spatula.
                                                                                  

-Re-roll the cake without the towel.

-Wrap the filled cake with wax paper and wrap again with plastic wrap.

-Refrigerate with seam down for at least 1 hour or overnight (I left mine in the fridge overnight).
                                                                               

- Cut the ends of the roll off to make it neat (discard the ends off in your belly). Just before serving, sprinkle the top of the rolled,filled cake with additional powdered sugar. Slice to serve.
                                                                               

Refregerate leftover cake roll.