I wanted to bake something red or pink for Valentine’s Day. Something spongy because that’s what my hubby likes. I thought through and looked through so many different suggestions on the net. All very interesting, and then I thought why not create something different altogether.
A red swiss roll will be nice. But a red velvet swiss roll will be even nicer! The idea is not out of this world, because it makes sense. Red velvets are soft enough to roll. However, I wanted to swiss roll fine texture, and also its flexibility.
So I converted my own swiss roll recipe into a red velvet cake. A red velvet is nothing but a chocolate sponge cake with red food colouring to me. Of course, it is further leavened by the vinegar that reacts with the buttermilk in there. It is fun to make, so it is so delicious. Now, it is also nice to look at. 🙂
Happy Valentine’s day, everyone.
5 egg yolks
35g corn flour, sifted twice
55g plain flour, sifted twice
1 Tbsp coffee granules + 1 Tbsp cocoa powder mixed with 1 Tbsp water
3 Tbsp buttermilk
1 tsp vinegar
35g dark brown sugar
Red colouring (how much, up to you! - I use 1 teaspoon)
5 egg whites (room temperature)
55g raw caster sugar (or caster sugar)
1/2 teaspoon cream of tartar
1/2 block of cream cheese, about 125g at room temperature
1/4 cup of icing sugar or icing mixture
1/4 block of butter or about 62g., at room temperature
1 teaspoon rum
- Line a 13x9 inch swiss roll pan with parchment paper.
- Preheat oven at 190C.
- Beat the egg whites with the cream of tartar and sugar till stiff peaks. I use medium speed (on my Kitchenaid, that's number 6 out of 8) for 4 minutes.
- Meanwhile mix the egg yolks, flours, coffee+chocolate mixture, brown sugar, coloring and buttermilk with a balloon whisk in a separate bowl. Just make sure it is smooth, never overmix
- Add the vinegar to the egg yolk mixture..
- Mix the whites with the egg yolk mixture, 1/3 at a time.
- Pour this into the swiss roll pan. It is important to level the top for easier rolling later.
- Bake for 10 minutes at a high to medium rack.
- Beat the cream cheese, butter and icing in a thermomix at speed 4 for 3 minutes.
- Add the rum and change to speed 2 for 1 minute.
- Remove the cake from the oven and let it cool for 5-10 minutes.
- Remove the parchment paper, and loosely roll it while it is still warm and malleable.
- let it cool through.
- Spread the cream cheese through and roll up, tight this time round.