Roulade
Description
Making a “Red Velvet” roll is not as difficult as it might seem at first glance. Thanks to the cocoa and red coloring, it has a deep, rich color, and the vegetable oil keeps the sponge moist, so the sponge does not need extra soaking. Do not whip the cream for too long — it can split, and then you will have to make it again.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make the “Red Velvet” sponge cake.
- 2
Step 2
In a bowl, mix the flour, cocoa, and baking powder.
- 3
Step 3
In another bowl, mix kefir, vegetable oil, and red food coloring.
- 4
Step 4
In a deep bowl, break the eggs, add sugar, a pinch of salt, and vanilla sugar, and beat until light and fluffy. This will take about 8–10 minutes.
- 5
Step 5
Add the red portion to the egg mixture and stir until smooth. Sift the flour mixture into the red mixture.
- 6
Step 6
Carefully mix until the batter is smooth and airy.
- 7
Step 7
Line a baking sheet with parchment paper, spread the dough on it, and smooth into an even layer. Place in a preheated oven and bake at 180°C for 10–12 minutes.
- 8
Step 8
Take the finished sponge cake out of the oven and turn it over onto clean parchment. Peel off the parchment it was baked on, cover with a second sheet of clean parchment or a baking mat, and roll into a roulade. Leave the sponge cake until it has cooled completely.
- 9
Step 9
In a bowl, place the cream cheese and confectioners’ sugar, pour in the cream and vanilla essence. Whip everything into a light, fluffy cream.
- 10
Step 10
Unroll the roll, remove the top parchment paper, and spread most of the cream over the sponge cake surface. Roll the sponge cake with the cream into a tight roll.
- 11
Step 11
Trim the edges of the roll and spread cream over the surface of the roll. Refrigerate for 1–2 hours.
- 12
Step 12
Garnish the “Red Velvet” roll as you like and serve.
- 13
Step 13
The baked goods are ready. Serve with tea.