Red Velvet Roulade

By á-25087

Adapted recipe by ambrosiabaking
Original recipe by Sweet Pea's Kitchen

Ingredients

• For the Cake:
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs, at room temperature
• 3/4 cup extra fine granulated sugar
• 1 tablespoon canola oil (vegetable will work as well)
• 2 tablespoons buttermilk
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• red food coloring (I used Wilton gel colors)
• For the Cream Cheese Frosting:
• 1 8-ounce package cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract

Preparation

Step 1

Preheat the oven to 350 degrees, and position a rack in the middle of the oven. Grease a 9x13-inch jelly roll pan (or a quarter sheet pan) with nonstick baking spray, and line with parchment paper. Grease the parchment paper as well.

In a bowl, sift together the flour, baking powder, and salt. Set aside.

In the bowl of a standard electric mixer fitted with the paddle attachment, beat the eggs together for 5 minutes (I timed this!). While the mixer is running, slowly add the sugar, and then the oil. Then, beat in the buttermilk, vinegar, and vanilla extract. Begin to add the food coloring a drop at a time, until you've reached your desired shade of red. Mix well.


With the mixer running on low speed, begin to add the dry ingredients, mixing until just combined.

Pour the batter into the prepared cake pan, and tilt to distribute the batter evenly. Bake the cake for about 12 minutes. You'll know the cake is ready if it springs back when lightly touched.

While the cake is baking, lay a cotton tea towel on a flat surface, and sprinkle it with powdered sugar, rubbing the sugar into the towel with your hands. As soon as you remove the cake from the oven, immediately invert the cake onto the tea towel (make sure to do this right away!). Peel off the parchment paper and immediately roll the cake into the tea towel, beginning at the short end. Roll the cake tightly and evenly. Place the rolled cake, seam-side down, on a wire rack, and allow it to cool completely.

While the cake is cooling, prepare the cream cheese frosting. In the bowl of a standard electric mixer fitted with the paddle attachment, combine the cream cheese and butter, and beat for several minutes until light and fluffy. Add the powdered sugar and vanilla extract, and beat until smooth and creamy.

To assemble the roulade, carefully unroll the cake once it has cooled completely. There will be one end that will be very tightly rolled- don't force it to lie flat! Frost the cake with the cream cheese frosting, leaving about an inch of the other short flat end unfrosted, and roll the cake back up tightly. Refrigerate the cake for about an hour, then dust with powdered sugar and cut with a serrated knife into slices. Enjoy!