Red Velvet Cake Roll

Pg A5 - Red Velvet RollIngredients

¼ cup powdered sugar
4 eggs, separated
½ cup plus 1/3 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons (1-oz. bottle) red food coloring
Water
2/3 cup all-purpose flour
¼ cup cocoa powder
¼ teaspoon baking soda
1/8 teaspoon salt

Cake Filling (not typical cream cheese frosting)

1 cup milk
3 tablespoons flour
1 cup butter
1 cup granulated sugar
1 teaspoon vanilla extract

 

Directions

1. Preheat oven to 375º. Line a 15 ½ x 10 ½ inch jelly-roll pan with parchment paper or foil. Grease the paper/foil.
2. Sprinkle a thin cotton towel with the ¼ cup powdered sugar.
3. Beat egg whites in large bowl until soft peaks form. Gradually add ½ cup granulated sugar, beating until stiff peaks form.
4. In medium bowl on medium speed, beat egg yolks and vanilla for 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating for an additional 2 minutes.
5. Add 1/3 cup water to red food coloring
6. In a small bowl, stir together flour, cocoa powder, baking powder, soda, and salt. Add to the egg yolk mixture iternately with colored water, beating on low speed just until batter is smooth.
7. Gradually fold the chocolate mixture
into the beaten egg whites until well blended. Spread batter evenly in prepared pan.
8. Bake 12-15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from the edges of the pan; invert onto prepared towel. Carefully peel off the parchment paper/foil. Immediately roll the cake and towel together starting from the narrow end; place on a wire rack to cool completely.
9. Prepare cake filling: In a small saucepan, combine milk and flour. Cook until thick. Cool.
10. In medium bowl cream butter, sugar, and vanilla until almost white in color. This takes some time. Add the cooled milk mixture. Beat until very light and fluffy. (The filling should have the appearance and consistency of whipped cream).
11. Carefully unroll the cooled cake. Spread the filling evenly over cake. Reroll without towel. Wrap the filled cake with waxed paper and wrap again in plastic wrap. Refrigerate with seam down for at least 1 hour.
12. Just before serving, sprinkle with additional powdered sugar. Refrigerate leftover cake.

 
NOTE: A cream cheese frosting may be used instead of the buttery filling. However, the filling recipe is the actual recipe for icing the original Waldorf Astoria (red) cake.

 

Yield: 10 servings

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