Sunday, 1 January 2012

Pink Velvet Roulade

For some reason, my swiss rolls always turn out to be oval shaped. -.- Mighty frustrating. Maybe in an attempt to keep as much cream in as possible, I don't roll the cake tight enough. Ho-hum.

I'm not a huge fan of velvet cakes of any colour but the cake on Sprinkle Bakes looked too tempting not to try. My cream was different though. I apologise ahead for the photos. I brought the cake to work for a friend's 21st and didn't bring my camera along. :/ Quite disappointed. Oh well, you'll get the idea anyway.

  1. 4 eggs
  2. 3/4 cup fine granulated sugar
  3. 1 tbsp oil
  4. 2 tbsp buttermilk
  5. 1 tsp malt vinegar
  6. 2 tbsp buttermilk
  7. 1 tsp vanilla extract
  8. 1/4 tsp RedMan
  9. 1 cup plain flour
  10. 1 tsp double-acting baking powder
  11. 1/2 tsp salt
Cream Cheese Filling
  1. 10oz cream cheese
  2. 10oz mascarpone cream *
  3. 1 cup butter
  4. 2 1/2 cups icing sugar
  5. 2 tsp vanilla extract
  6. a pinch of salt
  1. Line a 9x13" jelly roll pan with parchment paper
  2. In a large bowl beat eggs with an electric mixer for a full 5 minutes (done long enough, the eggs will lighten in colour significantly and the cake batter will not be too yellow
  3. With mixer still running on low, add the sugar and oil to the eggs
  4. When fully combined, add the rest of the wet ingredients and mix until well combined
  5. Sift the dry ingredient into the large bowl and continue to mix until well combined
  6. Pour batter slowly into the lined pan and gently spread it out evenly
  7. Bake in a pre-heated oevn of 180 degrees C for about 12-15mins
  8. The cake will be done if it springs up when pressed down lightly
  9. While waiting for the cake to bake, lay out a non-textured cotton tea towel onto a flat surface and sprinkle icing sugar all over the towel
  10. When the cake is done, take it out of the oven and turn out of the pan onto the towel immediately
  11. Peel off parchment paper and roll tightly and evening immediately starting at the narrow endplace cake, seam-down, onto a cooling rack to cool completely
Cream Cheese Filling
  1. Beat cream cheese until soft and spreadable
  2. Add mascarpone and vanilla and mix until well combined
  3. Sift icing sugar into mixture and stir until all is incorporated
  4. Cut butter up into cubes
  5. Gradually add butter in a few cubes at a time ensuring that the mixture does not get too thin (it's alright if you don't use all the butter)
*if mixture is too runny, add more icing sugar; if too thick, add more butter.
Assembling the Cake
  1. Unroll the cake and remove the tea towel carefully. The most tightly rolled end will remain curled, DO NOT attempt to flatten the cake
  2. Frost inside of cake with the cream cheese mixture and roll tightly. It's alright if the cream over flows; better too much than too little!
  3. Using a serated knift, cut off both ends of the cake
  4. Decorate as desired

Amy. xxoo

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