Red Velvet Roll Cake with White chocolate buttercream
Valentine's day special Red velvet swiss roll is the one to bake!
Red velvet, swiss roll cake
g (1 cup)
All Purpose Flour/Maida
g (1/2 + 1/4 cup)
Ossoro's Original Red Velvet
Red Gel Color
Instant White Chocolate Buttercream:
White Chocolate Ganache
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.