This red velvet swiss roll recipe is a crowd pleaser, especially during the holidays. This swiss roll uses the key ingredients of a red velvet cake to get the same taste with less work, less calories and less money. Just look at it. The cake is simply adorable!
Swiss rolls are relatively easy to make and you can fill it with as little or as much filling as you like. Try whipped cream for a lighter consistency. Some even like cool-whip in the center. Or perhaps you like regular cake frosting? However you choose to fill this cake, you’ll be very happy with its outcome.
Today, we will show you how to make this red velvet swiss roll with a traditional cream cheese filling. It’s a very easy cake to prepare and makes a visual statement. Perhaps it would be a good cake to woo your significant other? You can also freeze them ahead of time for later use. Why not make a dozen?
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.
Print Recipe
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 9×13 (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. Carefully mix in the vanilla, vinegar and food coloring.
- 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.
Nutrition Facts
Red Velvet Swiss Roll
Serving Size
1 slice
Amount per Serving
Calories
222.3
% Daily Value*
Fat
10.4
g
16
%
Saturated Fat
5.8
g
36
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.8
g
Sodium
203.5
mg
9
%
Carbohydrates
30
g
10
%
Fiber
1.6
g
7
%
Protein
3.8
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
* Calories provided as a courtesy and not guaranteed.
0 Comments