I had some buttermilk that needed using up so I decided to make a red velvet roulade. usually a Swiss roll cake would have no butter in so that it would be more elastic to roll up and not crack but in order to get the red velvet flavour this one has buttermilk and butter in, so don’t worry if the sponge cracks it will still taste as good.
to help stop it from happening use a damp cloth to roll it on but use an old one so the red colouring doesn’t transfer onto it.
This recipe is for a large jelly roll tin, I didn’t have a large one so i made mine a bit smaller and had some cake mixture left over.
to help stop it from happening use a damp cloth to roll it on but use an old one so the red colouring doesn’t transfer onto it.
This recipe is for a large jelly roll tin, I didn’t have a large one so i made mine a bit smaller and had some cake mixture left over.
recipe
130g/ 4 1/2 oz plain flour
2 tbsp cocoa powder
half tbsp bicarbonate of soda
pinch salt
120ml buttermilk
1 tbsp vanilla extract
1 tbsp white wine vinegar
120g/ 4oz unsalted butter softened
100g/ 5/1/2 oz caster sugar
1 large egg
1 tbsp red gel paste colouring
30 ml water
preheat oven to 180c 350f
line a Swiss roll tin with baking parchment
sift together flour, coco powder and bicarbonate of soda and salt,
in a jug add the buttermilk, vanilla extract and white wine vinegar.
in a separate bowl whisk the butter and sugar together until frothy then add the egg, making sure you scape down the sides of the bowl, slowly adding the flour/coca mixture and the buttermilk mixture alternating between the two, dissolve the red gel paste in the water and add to the cake batter and whisk in.
pour into prepared pan and spread to the edges bake for approx 25 minutes until the sponge is set on the top and springs back when lightly touched
once cooked place a damp towel on top to allow it to cool slightly
score a slit half way through the sponge about 1 cm from the edge on the narrow side (this makes it easier to start the roll)
and roll the sponge up and let cool completely.
you can roll in on baking paper but i find a damp tea towel helps stop it from cracking.
make the filling
250g 9oz full fat cream cheese
130g 4oz white chocolate melted
50g/ 1 3/4 oz butter
50g / 1 3/4 icing sugar
whisk the butter and cream cheese, add the melted chocolate and sift in the icing sugar.
take the cooled sponge and gently unravel it, peel off the baking paper and spread on filling and then roll it back up tightly.
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Your cake looks delish, what a great way to use up the rest of the buttermilk, love this recipe, thanks for sharing…
Pinned (along with the pretzels). Looks like I know what I'll be making today!
Looks delicious! Beautiful pics, too 🙂
Beautiful photo, and your cake looks so good…………..Andi
Looks awesome! AND your pix are beautiful! I'm pinning to make this week! Julia
mmmmmm…that looks very yummy. Ok hand me a slice….or two!!
This looks yummy! Love the blog makeover!! Thanks so much for linking up last week!
Kim
Hi and wow, this swiss roll looks so good and I bet it's yummy! This would be perfect for the holidays. TFS and I saw it on memories by the mile.
Julie at julieslifestyle.blogspot.com
This is like a twinkie on steroids! Stopping by from the Shady Porch. Have a great day.
This looks way yummy! I will be making this next time I have company so I don't sit down and eat the whole thing in one sitting :). Thanks for sharing.
Kelly
I'm stopping by from the Rock N Share link-up!
This looks absolutely amazing! I'm pinning this fabulous recipe to my dessert board! Thanks for sharing!
WOW…did you hear me…WOW!!!! YUM YUM YUM this is fabulous and wonderful!!!! Thank you for what is being served on Sunday at the Family dinner! THIS ROCKS! hugs…
Yummy! Thanks for sharing at Silver Pennies Sundays!
Oh my, so pretty!