Red Velvet Cake Roll

• เวลารวม: 40 minutes

ส่วนผสม

CAKE BATTER

5 eggs (m)

150 g granulated sugar

8 g vanilla sugar (1 sachet)

pinch of salt

40 ml sunflower oil

10 g red food coloring gel

40 ml milk

125 g flour (all-purpose flour)

4 g baking powder

12 g cocoa powder

FILLING

250 g mascarpone

50 g granulated sugar

8 g vanilla sugar (1 sachet)

24 g whipped cream stabilizer (3 sachets)

400 ml heavy cream

GARNISH

strawberries

red velvet crumbs (see steps 7 & 10)

Put the flour, baking powder, and cocoa in a bowl. Mix well. Sift the dry ingredients twice through a sieve.

Break the eggs into a bowl. Add the sugar, vanilla sugar, and salt. Beat (on high speed) for about 7-10 minutes until light and fluffy.

Put the milk together with the red food coloring in a bowl. Mix well.

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Add the sunflower oil and the milk mixture. Mix for a minute. Sift the flour mixture in three parts onto the batter. Do not stir, but fold the flour into the batter (8 motion). This will ensure a fluffy texture of the cake roll.

Grease the parchment paper-lined baking sheet and add the batter. Spread the red velvet batter evenly.

Place the red velvet cake in a preheated oven at 200°C. Bake the cake for about 7-10 minutes until done.

Remove the red velvet cake from the oven and place a damp tea towel on top. Flip the baking sheet over. Remove the parchment paper. Cut away the sides and set them aside.

Roll the cake using a damp tea towel or parchment paper. The former is preferable. Do this immediately when the cake is warm! This makes rolling easier and prevents tearing.

Put the red velvet cake in the refrigerator (30 minutes - can be longer).

Crumble the sides of the red velvet cake you cut off. Set aside.

Put the mascarpone in a deep bowl together with the sugar, vanilla sugar, and whipped cream stabilizer. Mix for a minute. Gradually add and mix in the heavy cream until stiff.

Unroll the cooled cake. Spread a layer of filling on it. Roll up the cake again.

Completely cover the cake roll with cream and make it smooth. I used a spatula for this.

Garnish the bottom part of the roll cake with the red velvet crumbs. Pipe two dollops of cream on the top. Garnish with strawberry pieces and red velvet crumbs.