Pink Red velvet Rouland Cake
Pink Red velvet Rouland Cake

Hey everyone, hope you are having an incredible day. Today, I will show you a way to prepare a special dish, pink red velvet rouland cake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pink Red velvet Rouland Cake is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Pink Red velvet Rouland Cake is something which I have loved my whole life. They’re nice and they look fantastic.

Pink Red velvet Rouland Cake instructions. Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter. Pink Red velvet Rouland Cake Darian Anderson.

To get started with this particular recipe, we have to prepare a few ingredients. You can have pink red velvet rouland cake using 16 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Pink Red velvet Rouland Cake:
  1. roll cake
  2. 4 Eggs
  3. 3/4 cup Extra fine granulated sugar
  4. 1 tbsp Oil
  5. 2 tbsp Buttermilk
  6. 1 tsp Cider vinegar
  7. 1 tsp Vanilla extract
  8. 1 small Drop or small dab of Wilton rose gel food coloring(Americolor pink would also work)
  9. 1 cup All purpose flour
  10. 1 tsp Baking powder
  11. 1 tsp Salt
  12. Swiss buttercream
  13. 1/4 cup Sugar
  14. 1 large Egg white (use two egg whites if your eggs are small
  15. 12 tbsp Butter
  16. 1 tsp Vanilla extract

It's such an impressive cake, similar to a yule log, but instead of chocolate it is a Red Velvet Cake rolled up with cream cheese frosting and beautifully decorated with white chocolate curls and leaves on top. Thaw overnight in the fridge before slicing and serving. This roulade consists of a soft luscious red velvet cake and a heavenly white chocolate cream cheese filling; I'm drooling just writing about it. It's the fluffiest cake ever as it has a sponge batter as a base.

Instructions to make Pink Red velvet Rouland Cake:
  1. Preheat oven to 350°F.Grease a 9x13 jelly pan with white vegetable shortening and line with parchment;grease parchment paper.
  2. In a large bowl, beat eggs with a hand mixer for 5 full minutes - set a timer if you need to! Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter.
  3. With the mixer still running, slowly add sugar and oil to the whipped eggs. Next, add buttermilk, vinegar, vanilla extract and food coloring (add food coloring a little at a time until desired color is achieved).
  4. Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined.
  5. Pour batter into prepared pan and tilt pan to distribute batter evenly.
  6. Sprinkle a cotton tea towel with powdered sugar and rub sugar into the towel with your hands. Terry-cloth towels and towels with texture (such as waffle pattern) are NOT ideal for making cake rolls.
  7. Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers.
  8. When cake is baked turn it out onto the tea towel - do this without delay! Peel off parchment and immediately roll cake into the tea towel, beginning at the narrow end. Roll tightly and as evenly as possible. Place rolled cake on a wire rack seam-side down and let cool completely.
  9. For the Swiss buttercream filling Whisk egg white(s) and sugar together in a large heat-proof bowl over a pot of simmering water. Whisk constantly until the sugar melts into the egg white. Check consistency by rubbing a bit between two fingers. If sugar granules remain, keep heating/whisking.
  10. When sugar and egg white are blended, transfer to a stand mixer. Whip until the mixtures doubles in size. Add vanilla extract, and then whip in softened butter a little at a time until mixture has thickened to buttercream icing consistency.
  11. Assembly:Carefully unwrap/unroll velvet cake, allowing the most tightly rolled end to curl slightly (see video). Frost inside with Swiss buttercream and roll cake tightly. Cut into pieces with a serrated knife and serve.
  12. Pretty when garnished with sweetened whipped cream and glace' or maraschino cherries.

Sponge cake is perfect for rolling it into shape as it's malleable without cracking, which is the challenge with roulades. I used this silicone mold to get a perfectly even cake. Dissolve the red gel paste colouring in the water, making sure the paste is completely dissolved and there are no lumps of paste left in the water. Add the dissolved paste mixture to the batter, making sure the colouring is evenly mixed throughout. Spoon the batter into the prepared tin and spread to the edges.

So that is going to wrap it up for this exceptional food pink red velvet rouland cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!