Red Velvet Roll Cake****

By Gigirox

Ingredients

• cake roll:
• 3/4 cup sifted cake flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 4 large eggs, room temperature
• 3/4 cup sugar
• 1 tbsp vegetable oil
• 2 tbsp buttermilk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tsp red food coloring
• cream filling:
• 8 oz. cream cheese, room temperature
• 1/4 cup butter, room temperature
• 3 cups confectioners’ sugar
• 1 tsp vanilla extract
• Original Red Velvet Frosting:
• 1 c. sugar
• 1 tsp. vanilla
• 3 tbsp. flour
• 1 c. butter
• 1 c. vitamin D whole milk

Details

Servings 8
Adapted from bakingbites.com

Preparation

Step 1

Cake:

Preheat oven to 350F. Line a jelly roll pan (approximately 17″x12″x1″) with aluminum foil and grease it well with some vegetable oil or cooking spray.
Sift together sifted cake flour, cocoa powder, baking soda and salt into a small bowl. Set aside.
In a large bowl, beat the eggs together with an electric mixer on high speed. Once they are frothy, slowly add in the sugar. Beat until light, approximately 5 minutes. Beat in the vegetable oil, buttermilk, vinegar, vanilla and red food coloring. Working steadily, but gradually, mix in the cocoa mixture with the electric mixer at a low speed.
Pour batter into prepared pan and bake for 12-15 minutes, until cake springs back when lightly pressed in the center.

While cake is baking, sift some confectioners’ sugar onto a large, clean dish towel. When you remove the cake from the oven, carefully flip it over onto the dish towel. Peel off the foil (it should come off easily because it was greased) and roll the cake up in the dish towel, beginning with a short end.
Place cake, hot but wrapped in the towel, seam-side down on a wire rack to cool completely (at least 1 hour).
Prepare filling (below) while it cools.

Filling:

Beat all ingredients together until light and spreadable.
When cake is cool, gently unwrap it and spread the inside with the filling. Re-roll and place on a serving platter. Dust with more confectioners’ sugar before serving.

Original Red Velvet Frosting:

Cook flour and milk in double boiler until thick, stirring constantly. Cool. Cream sugar, butter and vanilla until as fluffy as possible. Blend cooked mixture with creamed.
This icing must stay refrigerated, will fall apart at room temperature.