Red Velvet Cake Roll

Products Used
1
91
339
Red Velvet Cake Roll
By Chef Eddy Van Damme
Prep Time:
55m
Bake/Cook Time:
13m - 15m
Yield:
12 servings

Red Velvet Cake Roll is a classic holiday recipe that makes a beautiful presentation (and luckily, it tastes just as good as it looks!)

Rollo de torta de terciopelo es una receta clásica de las festividades y que tiene una presentación bella (y con suerte, sabe tan bien come luce!)

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Dixie Crystals
Most Popular Seal
Products Used

Ingredients

    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 420°F.
    2. Sift together flour, cocoa powder, and baking powder. Set aside.
    3. Line a jelly roll pan (12.5x17.5-inches) with parchment paper and brush lightly with melted butter. Sprinkle evenly with flour and shake out excess. Set aside.
    4. Using a stand or handheld mixer, beat eggs and yolks until well combined. Add 3/4 cup sugar and whip for at least 7 minutes on medium speed and until the mixture is thick, mousse-like and pale.
    5. On lowest speed add vanilla, buttermilk, salt, and red food color. Mix only until everything is combined.
    6. Using a handheld spatula delicately fold in the dry sifted ingredients to retain a light, airy, and fluffy mixture.
    7. In a separate bowl, whip egg whites with remaining sugar until soft peaks form. Do not whip until stiff.
    8. Add whipped egg whites to batter and fold very delicately.
    9. Pour onto prepared jelly roll pan and spread as evenly as possible.
    10. Place in oven and bake until edges of cake begin to retract from the sides of the pan in a few areas, about 13-15 minutes.
    11. Remove from oven and while still hot, sift evenly with a thin coat of Powdered Sugar.
    12. Turn over immediately onto a large kitchen towel. Keep cake pan on top to retain over cake until cake is completely cold.
    13. Meanwhile, prepare Cream Cheese Icing. 
    14. Remove jelly roll pan followed by parchment paper. Oftentimes the very top layer of cake will peel off, if so, remove it.
    15. Place cake with its wide horizontal side towards you. Spread 3/4 of cream cheese frosting evenly over the surface. Starting with the bottom, use a kitchen towel roll up cake tightly. 
    16. Lay roll with the seam on bottom. Using your kitchen towel transfer roll onto a serving tray. If you encounter difficulty, keep roll in the kitchen towel and place it on the back of the jelly roll pan. Place in refrigerator to properly firm up.
    17. Pipe additional frosting on the surface of cake roll for decoration. 
    Rate & Review
    or to post comments
    theresa r
    Dec 19, 2013

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    Rollo de Torta de Terciopelo Rojo

    Products Used
    1
    91
    339
    Red Velvet Cake Roll
    Por Chef Eddy Van Damme
    Tiempo de preparación:
    55m
    Tiempo de cocción / cocción:
    13m - 15m
    Rendimiento:
    12 porciones

    Rollo de torta de terciopelo es una receta clásica de las festividades y que tiene una presentación bella (y con suerte, sabe tan bien come luce!)

    Clasificación:
    Califíquelo usted mismo
    Tested by Chef Eddy
    Tested by Dixie Crystals
    Products Used

    Ingredientes

    • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

    Direcciones

    1. Precaliente el horno a 420 F.
    2. Tamizar juntos el harina, polvo de cacao y el polvo de hornear y coloque a un lado.
    3. Forre una bandeja para hornear con bordes (12.5 x 17.5 pulgadas) con papel parafinado y agréguele con una bocha mantequilla derretida. Espolvoree harina de manera uniforma y elimine el exceso. Ponga a un lado.
    4. Usando un abatidora de pie o de mano bata los huevos y las yemas en un envase, suficientemente grande para aguantar todos los ingredientes, hasta que estén bien combinados. Agregue el azúcar que esta de primera en la lista y bata por lo menos por 7 minutos a velocidad media o hasta que la mezcla esté gruesa, con una contextura como la de un mousse y pálida.
    5. En una velocidad más baja, agregue la vainilla, suero, sal y el colorante rojo de comida, mezcle hasta que todo este combinado.
    6. Remueva de la maquina, utilizando una paleta de mano de manera delicada y con movimientos envoltorios agregue  los ingredientes tamizados asegurándose de mantener una mezcla suave, con aire y esponjosa.
    7. En un envase aparte, limpio, bata las claras de huevo con el azúcar restante hasta que se formen picos suaves, no bata hasta que estos estén firmes.
    8. De una sola vez agregue las claras de huevo batidas y con movimientos envoltorios mezcle tratando de mantener una mezcla suave y esponjosa.
    9. Vierta en la bandeja para hornear con bordes antes preparada y riegue tan uniformemente como sea posible
    10. Coloque en el horno y hornee hasta que el centro de la torta rebote y hasta que vea la torta retractándose de los lados en algunos lugares.
    11. Mientras todavía este caliente, usando un colador cubra de manera uniforme con una capa fina de azúcar en polvo para confituras.
    12. Voltee inmediatamente sobre una toalla de cocina grande. Deje que la bandeja de torta se quede arriba de la torta hasta que esta esté fría.
    13. Mientras tanto prepare el glaseado de queso crema
    14. Remueva la bandeja de hornear con bordes y luego el papel parafinado. Muchas veces la capa de arriba de la torta se va a pelar si esto pasa, remuévala.
    15. Coloque la torta con el lado horizontal grueso hacia usted. Unte 3/4 del glaseado de queso crema de manera uniforme sobre la superficie. Empezando con el fondo enrolle la torta de manera apretada. Usando la toalla de cocina enróllelo.
    16. Coloque el rollo con la costura por debajo, usando el paño de cocina transfiera a una bandeja de servir. Si tiene dificultad con el rollo, déjelo en la toalla de cocina y colóquelo de regreso en la bandeja de hornear. Coloque en el refrigerador hasta que esté firme y sea más fácil de manejar
    17. Con una manga de pastelería coloque mas glaseado de queso crema en la superficie del rollo.  
    theresa r
    Dec 19, 2013

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