Red Velvet Cake Roll Recipe
Red Velvet Egg yolks Flour The red velvet cake roll is a deliciously simple dish.It's a common household recipe, but how to make it taste great depends on the steps and methods. Below Cooking Network editor will share with you the step-by-step instructions for making red velvet cake roll.Red Velvet Cake Roll Ingredients:
Milk Corn oil(40 grams) Low flour (80 grams)
Egg whites (4 pieces) Beets powder (4 grams)Rum (3 drops) Baking sugar (20+30 grams for egg yolks and whites)Eggs(3 pieces) Egg yolks Whipped cream (50 grams) Baking sugar (for whipped cream) (5 grams) Red Velvet Cake Roll steps:
1. Prepare the ingredients.
Separate egg whites and yolk into different bowls.
2.Beat the egg yolks with baking sugar until well combined. Add milk, corn oil, rum, and mix uniformly.
4. Sift in low flour and mix evenly.
5. Beat the egg whites with baking sugar to a wet peak state (pulling out will form a large hook).6. Take one-third of the whipped egg white mixture and fold it into the yolk mixture gently (avoid circular movements, use folding method). 7. Fold the mixed batter back into the remaining egg whites.
8. Place a small amount of batter in a piping bag and pipe evenly on an oiled baking sheet, try to make each piece uniform in size.
Preheat the oven to 170 degrees for five minutes; place the baking sheet with spots inside for one minute then remove it.
9. Mix red flour into the remaining batter and stir until well combined.
10. Pour the spotted batter onto a baking tray lined with parchment paper, level out the surface to release air bubbles before placing in the oven at 170 degrees for 15 minutes.
After baking, turn it over on a cooling rack, peel off the parchment paper and cover again to prevent the cake from drying out.
14. Whip whipping cream with baking sugar while cooled down.15. Once cooled, flip the cake, leaving one edge as the seam for trimming. 16. Spread whipped cream on the cake, avoid spreading on the trimmed edge.
17. Use a rolling pin under parchment paper to roll the cake into a cylinder shape and refrigerate for an hour before slicing.
18. Finished product image.
After roasting, remove from the oven and invert onto a cooling rack, peel off the parchment paper, then cover again to prevent the cake from drying out.
Mix the sugar with the whipped cream.
Let it cool down before turning the cake over, thinning one side for the seam.
Spread the cream on the cake, leaving the thinned side uncoated.
Place a rolling pin under parchment paper and roll up the cake slice into a scroll. Chill in the refrigerator for an hour, then cut to serve.
Final product images.
