Red Velvet Cake, All-Rolled-Up

By MarieR

Ingredients

• 1/2 cup plus 1 tablespoon sifted cake flour
• 3/4 cup natural unsweetened cocoa powder, divided
• 6 large eggs
• 1 cup sugar
• 1/3 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 (1-ounce) bottle red food coloring
• Loren's Cream-Cheese Icing (recipe follows)
• 1 cup sliced almonds, toasted
• loren's cream-cheese icing
• Yield: approximately 4 cups
• 1 (8-ounce) package cream cheese, softened
• 1/4 cup unsalted butter, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350°. Spray a 15x10-inch jelly-roll pan with nonstick baking spray with flour. Line pan with parchment paper. Spray again, and set aside.
2. In a medium bowl, sift together flour and 1/2 cup plus 1 tablespoon cocoa. Sift again. Set aside.
3. In the top half of a double boiler over simmering water, combine eggs
and sugar, whisking constantly until mixture is warm, approximately 110°.
4. Remove from heat, and beat at high speed with an electric mixer until light in color and tripled in volume (3 to 5 minutes with a stand mixer, approximately 15 minutes with a hand-held mixer).
5. Sift flour mixture over egg mixture in 3 batches, folding in with a spatula.
6. Reheat butter until hot. Fold butter into egg mixture. Add vanilla and red food coloring, mixing to combine. Pour batter into prepared pan, and spread evenly.
7. Bake until cake begins to pull away from sides of pan and top springs back when lightly pressed, approximately 15 minutes. Do not overbake.
8. Meanwhile, sift remaining 3 tablespoons cocoa onto a clean dish towel in a 15x10-inch rectangle. Remove cake from oven, and carefully invert onto prepared towel; peel off parchment paper.
9. Starting at narrow end, roll up cake and towel together. Place cake, seam side down, on a wire rack. Let cake cool completely.
10. Unroll cake. Spread one-fourth of Loren's Cream-Cheese Icing over cake. Reroll cake without towel, placing seam side down on a serving platter. Spread remaining icing on rolled-up cake. Gently press sliced almonds onto sides and top of cake. Store in refrigerator for up to 5 days.
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Loren's Cream-Cheese Icing
Directions
1. In a medium bowl, combine cream cheese and butter. Beat at high speed with an electric mixer until creamy. Add confectioners' sugar and extracts, beating until smooth. Use immediately.