Red Velvet Swiss Roll

This is just like the classic red velvet cake but in a smaller and cuter package! It is easy to make and doesn't cost a fortune. Yet, it tastes like an expensive dessert that's very indulgent.

Prepare: 15

Bake: 10

Chill Time: 2

Total Time: 2 25

Servings: 10

Ingredients

For the Cake

4 large (200g) eggs
⅔ cup (100g) flour
½ cup (100g) sugar
1 tbs (5g) cocoa powder
1 tsp (5mL) vinegar
½ tsp (3g) baking soda
½ tsp (2.5mL) vanilla
½ tsp (2.5g) salt
¼ tsp (1.25mL) red food coloring

For the Filling

1 cup (125g) powdered sugar
½ cup (113g) softened cream cheese
¼ cup (56g) softened butter

For the Topping

2 tbs (16g) powdered sugar

Instructions

For the Cake

Preheat oven to 375F (190C.)
Grease and line the bottom of a 9x13 (23x33cm) cake pan with parchment or wax paper.
Sift together cocoa, spices, baking powder, salt and flour. Set aside.
Dust a clean, lint free towel generously with powdered sugar. You can also use wax or parchment paper, but they will hold onto moisture as the cake cools and make it sticky.
In a large bowl, whisk eggs and sugar until the eggs become pale yellow, triple in volume and ribbon off the beater.
Gradually add dry ingredients into egg mixture, folding gently.
Pour batter into cake pan, spreading out as evenly as possible.
Bake 8 - 10 minutes or until cake springs bake and the sides just start to pull away from the pan. Center of cake should reach 205F or 96C.
Turn cake out on sugared towel. Roll up from short end while still warm. Allow to cool completely on rack.

Filling

In a large bowl, mix softened butter, cream cheese until creamy. Beat in powdered sugar until smooth.
Unroll cake, spread out buttercream. Gently roll back up cake without the towel. Cover and chill for 1-2 hours to firm up frosting.
Bring out 1/2 hour before serving. If desired, decorate top with powdered sugar or whipped cream. Store leftovers in fridge.

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