Red Velvet Swiss Roll

Red Velvet Swiss Roll

Ingredients

Step 1

• Vinegar 1/4 tsp
• Milk 1 tbsp

Step 2

• Eggs 2, at room temperature
• Granulated Sugar 1/4 cup

Step 3

• All purpose flour 1/4 cup
• Cocoa powder 1 tsp
• Baking powder 1/8 tsp

Step 4

• Oil 1 tbsp
• Red food color as needed (powder or liquid)
• Step 1 mixture

Step 5

• Vinegar 1/4 tsp
• Baking Soda 1/8 tsp

Preparation

1. Preheat the oven to 180°
2. Grease a rectangular tray (9×13 inches) with oil. Put a butter paper and apply oil on butter paper. Keep aside.
3. Step 1: Mix vinegar and milk and keep aside for 5 minutes.
4. Step 2: Meanwhile, beat egg and sugar until sugar is completely dissolved and the mixture has doubled in volume, very light in color and airy in texture.
5. Step 3: Sift all purpose flour, cocoa powder and baking powder into the egg mixture.
6. Fold gently so that the batter does not deflate.
7. Step 4: Now add oil and step 1 mixture (milk and vinegar). Stir gently.
8. Step 5: Mix vinegar and baking soda and add immediately to the batter, fold gently
9. Transfer to the prepared baking tray immediately and bake at 180°C for exactly 10 minutes (using upper and lower heat).
10. Take out of the oven and allow to come to room temperature.
11. Dust a chopping board or trat with icing sugar and flip the cake on to it. Now remove the baking paper and dust with icing sugar again.
12. Cover with cream cheese buttercream frosting and roll carefully. Allow to chill for 1 hour.
13. Decorate with cream and enjoy.

Print Recipe

Red Velvet Swiss Roll

Author: Naush

Ingredients

• Step 1
• Vinegar 1/4 tsp
• Milk 1 tbsp
• Step 2
• Eggs 2 at room temperature
• Granulated Sugar 1/4 cup
• Step 3
• All purpose flour 1/4 cup
• Cocoa powder 1 tsp
• Baking powder 1/8 tsp
• Step 4
• Oil 1 tbsp
• Red food color as needed powder or liquid
• Step 1 mixture
• Step 5
• Vinegar 1/4 tsp
• Baking Soda 1/8 tsp

Instructions

• Preheat the oven to 180°C.
• Grease a rectangular tray (9x13 inches) with oil. Put a butter paper and apply oil on butter paper. Keep aside.
• Step 1: Mix vinegar and milk and keep aside for 5 minutes.
• Step 2: Meanwhile, beat egg and sugar until sugar is completely dissolved and the mixture has doubled in volume, very light in color and airy in texture.
• Step 3: Sift all purpose flour, cocoa powder and baking powder into the egg mixture.
• Fold gently so that the batter does not deflate.
• Step 4: Now add oil and step 1 mixture (milk and vinegar). Stir gently.
• Step 5: Mix vinegar and baking soda and add immediately to the batter, fold gently
• Transfer to the prepared baking tray immediately and bake at 180°C for exactly 10 minutes (using upper and lower heat).
• Take out of the oven and allow to come to room temperature.
• Dust a chopping board or trat with icing sugar and flip the cake on to it. Now remove the baking paper and dust with icing sugar again.
• Cover with cream cheese buttercream frosting and roll carefully. Allow to chill for 1 hour.
• Decorate with cream and enjoy.