So here is the Red Velvet Roulade Cake that I chilled over night. And all I have to say is, "I flippin' love it!!"
Recipe Courtesy of Flo Baker
Red Velvet Cake
- 1 cup (4 1/2 ounces) all-purpose flour
- 2 tablespoons unsweetened natural cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (4 fluid ounces) milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon 1 teaspoon apple cider or white vinegar, 5% acidity*
- 4 ounces unsalted butter , at room temperature
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1 large egg, lightly beaten
- 1 tablespoon liquid red food coloring (1/2 fluid ounce)
- One 8-ounce package cream cheese, at room temperature
- 5 ounces white chocolate, melted
- 2 ounces unsalted butter, softened
- 1/3 cup (1 1/4 ounces) powdered sugar, sifted
- 1 teaspoon pure almond extract
- 1 cup (4 to 5 ounces) red raspberries, picked over for stems (optional)
- Powdered sugar for decoration
- Red raspberries, picked over for stems, for serving
2. Sift together the flour, cocoa, baking soda, and salt onto a sheet of waxed paper; set aside. In a small bowl, stir together the milk, vanilla, and apple cider. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, about 1 minute. Increase the speed to medium and add the granulated sugar in a steady stream. Continue to beat until light in color and fluffy in texture, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
3. With the mixer on medium speed, add the egg slowly, about 1 tablespoon at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. On the lowest speed, add the flour mixture in two or three additions alternately with the milk mixture in one or two additions, beginning and ending with the flour mixture and mixing after each addition only until incorporated smoothly. Stop the mixer after each addition and scrape down the sides of the bowl. Maintaining the same speed, add the food coloring and mix well to color the batter evenly. Without delay, spoon the batter into the prepared pan, spreading evenly with a rubber spatula.
4. Bake the cake until it is set on top and springs back when lightly pressed in the center, about 10 minutes. Transfer the pan to a wire rack. If necessary, run a thin knife blade around the perimeter of the pan to loosen the cake sides. Then pull up on the foil overhang and carefully transfer the cake to a wire rack. Without delay, place a sheet of foil over the cake and manipulate the foil to make a shallow tent (a tent holds in the moisture as the cake cools, but prevents the foil from sticking to the cake). Let cool for about 45 minutes, then proceed to assemble the dessert.
7. Using an offset spatula, spread 1 cup plus about 2 tablespoons of the filling evenly over the cake, leaving a 1/2-inch border uncovered on the long side farthest from you. (The leftover filling, along with a few berries, makes a good kitchen snack for the baker.) Place the raspberries, if using, randomly on the filling along the length of the cake.
8. Begin rolling the cake by flipping the edge nearest you over onto itself. Then, with the aid of the foil that extends beyond the short sides, roll up the cake lengthwise until you reach the far long side. As you work, wrap the foil around the roll to assist in rounding the shape (otherwise the cake will stick to your hands). To insure the roll is uniform, place the roll in its foil across the bottom third of a 24-inch-long piece of parchment paper, bring the top edge of the paper toward you, and drape it over the cake roll, allowing a 2-inch overhang.
9. Place the edge of a rimless baking sheet at a 45-degree angle to the roll and your work surface. Apply pressure against the roll, trapping the 2-inch overhang, and push while simultaneously pulling the bottom portion of paper toward you. This push-pull motion creates a resistance that results in compressing the log into a uniform shape. If any cracks appeared as you rolled the cake, they are consolidated in this compression and disappear from view.
10. Carefully lift the roll in the aluminum foil and set it, seam side down, on the fresh sheet of foil. Wrap the cake securely in the foil. Transfer the foil-wrapped roll to the baking sheet or shallow tray and refrigerate for about 30 minutes to help set the filling.