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Red Velvet Swiss Roll

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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.

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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
Servings
Ingredients
For the Sponge
For Ricotta Cheese Filling
Servings
Ingredients
For the Sponge
For Ricotta Cheese Filling
Instructions
  1. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar. .
  2. Heat oven to 180C.
  3. Line a swiss roll pan (15"X10"X1") with parchment paper; generously grease parchment paper.
  4. Separate the eggs.
  5. Beat egg whites in large bowl until soft peaks form.
  6. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
  7. Beat egg yolks and vanilla in a bowl on medium speed for 3 minutes.
  8. Gradually add remaining 1/3 cup granulated sugar; continue beating for 2 more minutes.
  9. Place red food color in liquid measuring cup; add water to make 1/3 cup.
  10. Sift together flour, cocoa, baking powder, baking soda and salt.
  11. Add the flour mixture to egg yolk mixture alternately with colored water, beating on low speed just until batter is smooth.
  12. Gradually fold chocolate mixture into beaten egg whites until well blended.
  13. Spread batter evenly in prepared pan.
  14. Bake 12 to 15 minutes or until top springs back when touched lightly in center.
  15. Immediately loosen cake from edges of pan; invert onto prepared towel.
  16. Carefully peel off the parchment paper.
  17. Immediately roll cake and towel together starting from narrow end.
  18. Place on wire rack to cool completely.
For Ricotta Cheese Filling.
  1. Beat the cheese, butter, sugar and essence until smooth. Keep aside.
How to Assemble the Roll
  1. Carefully unroll the cake; remove towel.
  2. Spread filling over cake. You can keep aside a bit of the filling for decoration.
  3. Reroll cake without towel.
  4. Wrap filled cake with wax paper and wrap again with plastic wrap.
  5. Refrigerate with seam down at least 1 hour or until ready to serve.
  6. Just before serving, sprinkle top with additional powdered sugar or decorate with icing.
  7. Serve drizzled with syrup, if desired.
  8. Cover and refrigerate leftover cake roll.
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