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Red Velvet Roll Cake with White chocolate buttercream
Valentine's day special Red velvet swiss roll is the one to bake!
Course
Dessert
Keyword
Red velvet, swiss roll cake
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Servings
6
Ingredients
130
g (1 cup)
All Purpose Flour/Maida
2
tsp
Cocoa Powder
1/2
tsp
Baking Soda
1/2
tsp
Salt
4
Eggs
135
g (1/2 + 1/4 cup)
Castor Sugar
2
tbsp
Unsalted Butter
(melted)
1/2
tsp
Ossoro's Original Red Velvet
2
tbsp
Buttermilk
1
tsp
Vinegar
5
drops
Red Gel Color
Instant White Chocolate Buttercream:
1/2
cup
White Chocolate Ganache
1/2
cup
Buttercream
Instructions
Preheat the oven to 180 C for 10 min. Prepare a rectangle baking pan by applying butter and parchment paper.
Sift Flour, cocoa powder, salt, baking powder and baking soda. Set aside.
Using an electric beater, beat eggs and sugar till light pale color, until its triple in volume for about 5 minutes.
Add melted butter and
Ossoro's Original Red Velvet Flavor
.
Add Buttermilk, vinegar, red color and mix well.
Fold in dry ingredients just until mixed.
Pour in the prepared tin.
Bake for 13-15 minutes, until toothpick inserted comes out clean.
Keep a parchment paper that is bigger than the pan ready with a damn kitchen towel.
Layer the parchment paper on the damn towel.
Once cake is out the oven, run a knife to release the edges.
Turn it on to the parchment paper, remove the parchment under the cake.
Try rolling it with the damn towel, leave it rolled till it cools completely.
To make Instant White chocolate Buttercream:
Mix both and keep it ready!
Once cake is completely cooled, unroll it.
Apply and spread chocolate buttercream. Roll it back and let it set in fridge for at least 2 hours.
Top it with Icing Sugar or Red colored sugar.