IMPERIAL’S RED VELVET CAKE ROLL

By foodiva

Ingredients

• 3/4 cup all-purpose flour*
• 2 tablespoons cocoa
• 1/2 teaspoon baking powder
• 4 large eggs
• 3 large yolks
• 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
• 1 teaspoon vanilla extract
• 3 tablespoons buttermilk
• Pinch salt
• 1 teaspoon red food color gel or paste
• 3 large egg whites, no traces of egg yolk!
• 3 tablespoons Imperial Sugar Confectioners Powdered Sugar
• 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
• Cream Cheese Frosting
• Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.1/2 cup heavy cream, cold
• 8 oz cream cheese, softened
• 2 oz unsalted or salted butter, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla
• 1 teaspoon lemon juice, fresh

Details

Servings 12
Preparation time 10mins
Cooking time 11mins
Adapted from cookiemadness.net

Preparation

Step 1

DIRECTIONS
Preheat the oven to 420°F.
Sift together flour, cocoa powder and baking powder and set aside.
Line a jelly roll pan (12.5 x 17.5 inches) with parchment paper and brush lightly with melted butter. Sprinkle evenly with flour and shake out excess. Set aside.
Using a stand or hand held mixer whip eggs and yolks until in a bowl large enough to hold all ingredients until well combined. Add first listed sugar and whip for at least 7 minutes on medium speed and until the mixture is thick, mousse-like and pale.
On lowest speed add vanilla, buttermilk, salt and red food color. Mix only until everything is combined.
Remove from machine, using a hand held spatula delicately fold in the dry sifted ingredients ensuring to retain a light, airy and fluffy batter.
In a clean separate bowl, whip egg whites with remaining sugar until soft peaks-do not whip until stiff.
At once add whipped egg whites and fold very delicately trying to retain a light and fluffy batter.
Pour onto prepared jelly roll pan and spread as evenly as possible.
Place in oven and bake until the center of the cake bounces back and until you see the cake retracting from the sides in a few areas.
While still hot, using a sift cover evenly with a thin coat of Confectioner’s sugar.
Turn over immediately onto a large kitchen towel. Allow the cake pan to retain over the cake until the cake is completely cold.
Meanwhile prepare cream cheese icing.
Remove jelly roll pan followed by parchment paper. Oftentimes the very top layer of cake will peel off, if so, remove it.
Place cake with its wide horizontal side towards you. Spread 3/4 of cream cheese frosting evenly over the surface. Starting with the bottom roll up the cake tightly. Using kitchen towel roll it forward.
Lay roll with the seam on bottom. Using your kitchen towel transfer the roll onto a serving tray. If you encounter difficulty keep roll in the kitchen towel and place it on the back of the jelly roll pan. Place in the refrigerator to properly firm up and roll is easier to handle.
Pipe additional frosting on the surface of the roll.
Instructions
In a mixing bowl, beat the whipping cream until stiff peaks form and set aside.
In a second bowl, beat the cream cheese, butter, confectioners’ sugar, vanilla and lemon juice until creamy.
Stir the whipped cream into the cream cheese mixture.

Instructions