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Red Velvet Swiss Roll

May 20, 2015 / / / Print /

 

 

Earlier I used to bake cakes so often at home that D grew tired of them and warned me against making them. Couple of days back, I was scanning through my recipes and found the recipe of Red Velvet Swis Roll Cake. Having made the Ricotta Cheese yesterday, I went about making the sponge cake. The Sponge for the roll was out of the oven when D came to the kitchen enquiring what I was cooking. On mentioning cake, his face fell and he left the kitchen to get ready for his classes. By the time he was ready, I was done with the decoration. On seeing it, he went “Wow ! Mom, please give me a piece before I leave for my classes”. As a true blue blogger, I couldn’t cut the roll till I was done with my clicks 😛 So I promptly gave him a cupcake with ricotta cheese icing. I was thrilled when he asked for another helping before running out of the door.. I guess the cake days are back 🙂

I got the recipe of the Red Velvet Swiss Roll from Hershey’s Kitchen. Being a bit apprehensive about using too much colour, I used less. The Ricotta Cheese was made at home following this recipe.

Red Velvet Swiss Roll

Earlier I used to bake cakes so often at home that D grew tired of them and warned me against making them. Couple of days back, I was scanning through my recipes and found the recipe of Red Velvet Swis Roll Cake. Having made the Ricotta Cheese yesterday, I went about making the sponge cake. The Spon
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Ingredients
  

For the Sponge

  • 4 Eggs
  • 1/2 cup Granulated Sugar (+1/3 cup)
  • 1 teaspoon vanilla extract
  • as required Water
  • 2/3 cup All purpose flour
  • 1/4 cup Cocoa Powder
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1/8 teaspoon Salt
  • 1/4 cup Powdered sugar

For Ricotta Cheese Filling

  • 200 gms Ricotta cheese
  • 3/4 - 1 cup Powdered sugar (adjust acc to the sweetness you need)
  • 1 teaspoon Vanilla essence
  • 6 tablespoons Butter

Instructions
 

  • Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar. .
  • Heat oven to 180C.
  • Line a swiss roll pan (15"X10"X1") with parchment paper; generously grease parchment paper.
  • Separate the eggs.
  • Beat egg whites in large bowl until soft peaks form.
  • Gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
  • Beat egg yolks and vanilla in a bowl on medium speed for 3 minutes.
  • Gradually add remaining 1/3 cup granulated sugar; continue beating for 2 more minutes.
  • Place red food color in liquid measuring cup; add water to make 1/3 cup.
  • Sift together flour, cocoa, baking powder, baking soda and salt.
  • Add the flour mixture to egg yolk mixture alternately with colored water, beating on low speed just until batter is smooth.
  • Gradually fold chocolate mixture into beaten egg whites until well blended.
  • Spread batter evenly in prepared pan.
  • Bake 12 to 15 minutes or until top springs back when touched lightly in center.
  • Immediately loosen cake from edges of pan; invert onto prepared towel.
  • Carefully peel off the parchment paper.
  • Immediately roll cake and towel together starting from narrow end.
  • Place on wire rack to cool completely.

For Ricotta Cheese Filling.

  • Beat the cheese, butter, sugar and essence until smooth. Keep aside.

How to Assemble the Roll

  • Carefully unroll the cake; remove towel.
  • Spread filling over cake. You can keep aside a bit of the filling for decoration.
  • Reroll cake without towel.
  • Wrap filled cake with wax paper and wrap again with plastic wrap.
  • Refrigerate with seam down at least 1 hour or until ready to serve.
  • Just before serving, sprinkle top with additional powdered sugar or decorate with icing.
  • Serve drizzled with syrup, if desired.
  • Cover and refrigerate leftover cake roll.

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