I’ve have always wanted to make a red velvet cake (RVC) for as long as I can remember.
It scared me (!)….like so many other people around the globe…
It was only last week I lost my red velvet virginity – I seem to be losing my virginity a lot these days.
Red Velvet cake is a signature dessert of the american cuisine and although quite lengthy if you follow the recepie you gonna end up with rich, moist, sweet,dark red, bright red or red-brown heaven.
Let’s do it!
Mix the batter
Spread the cake batter evenly in a greased parchment-lined jellyroll pan–then bake!
Dump cake (parchment side up) onto prepared dish towel. Then pull parchment off back of cake.
Starting from one of the narrow ends, quickly roll the cake and towel together as if you were rolling up a cinnamon roll. Then allow cake to cool while rolled up (sticking it in the fridge will make it go faster).
While cake is cooling, prepare the cream cheese filling.
When ready to serve, dust w/powdered sugar and using a serrated knife and a sawing motion, cut the roll into 1/2-inch-thick slices.
Rich, moist, sweet,dark red, bright red or red-brown heaven.I Told You So
Ingredients and Method:
5 large eggs, separated
1/2 cup sugar, divided
2 tablespoons buttermilk
1 teaspoon distilled white vinegar
1 (1 oz.) bottle red food coloring
1/2 cup cake flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup icing sugar,
1. Preheat oven to 350′. Coat a 15x10x1-inch jelly-roll pan with cooking spray; line with wax paper, and coat with cooking spray. Set aside.
2. Beat egg yolks at medium speed with an electric mixer until thick & pale. Add 1/2 cup sugar, beating well. Beat in buttermilk, vinegar, and food coloring.
3. In a small bowl, combine flour, cocoa, baking soda, adn salt; sift. Gradually add to egg mixture, beating until combined.
4. In a medium bowl, beat egg whites at medium-high speed with an electric mixer until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold eggs into chocolate mixture.
5. Spread batter into prepared pan. Bake for 10-12 minutes, or until cake springs back when lightly touched in center.
6. Sift 2 tablespoons confectioner’s sugar in a 15×10-inch rectangle on a cloth towel. Immediately loosen cake from sides of pan, and turn out onto prepared towel. Peel off wax paper. Sift remaining 2 tablespoons confections’ sugar over cake. Starting at narrow end, roll up cake & towel together; place cake, seam side down, on a wire rack. Cool cake completely.
7. Gently unroll cake roll. Spread with Cream Cheese White Chocolate Filling. Reroll cake without towel; place seam side down on a serving platter. Dust cake with confectioners’ sugar, if desired. Cut into 3/4 in. slices to serve. Garnish with chocolate sauce and fresh mint leaves, if desired.
Cream Cheese White Chocolate Filling:
1 (8 oz.) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar
1 cup coarsely chopped white-chocolate morsels (i omitted)
In a large bowl, beat cream cheese & butter at medium speed with an electric mixer until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Stir in white chocolate morsels.