RED VELVET SWISS ROLL. Don't miss out! Make this cake in a whim. With free pattern to print and step by step guide to make this delicious and impressive cake.
Hello, guys! Another week, so another roll cake recipe and I decided to make a little variation of it, so I made Red Velvet Swiss Roll. I promise, I will eventually stop after January, I hope so. I am just so hooked with making this roll cake recipe. I am even planning on making different designs.
Last week I made the LOVE COFFEE CAKE in between making this and the heart cake I made the Filipino Mocha Cake version and I will be posting that soon. And I have so many plans of making more, and no plans of stopping.
HOW TO MAKE THIS RED VELVET SWISS ROLL?
As what I mentioned before, you will be surprised on how easy to make this roll cake. As long as you follow the tips below, you'll be just fine.
- prepare the paste ahead of time
- prepare the pan by covering with parchment paper
- make the whip cream ahead and refrigerate until ready to use
- prepare the ingredients
TIPS TO MAKE THESE CAKE ROLL:
- Use the right pan 9.5 x 13 inches sheet pan
- Follow the ingredients. I tried changing the coconut oil to canola and the coconut milk to regular milk and it made the cake really weak and it did not hold the pattern
- Don’t grease you pan.
- For the pattern paste, don’t melt the butter. Use a softened butter.
Want to make this Red Velvet Swiss Roll? Unbelievably easy to make and there is a free pattern for you to print the heart design. Check the blog now.
FOR THE CAKE:
- 6 egg yolks
- 3 tablespoons white granulated sugar
- 80 ml coconut/canola oil
- 100 ml coconut milk/regular milk
- 10 tablespoons cake flour
- 1 tablespoons Cacao 100 % cocoa powder
- red strong food color
- 6 egg whites
- 1/4 teaspoons, cream of tartar
- 11 tablespoons granulated sugar
- powdered sugar to spread generously on the cooked cake
- 1 egg white
- 2 tablespoons granulate sugar
- 1/3 cup All purpose flour
- 1 1/2 tablespoons butter, softened
- red strong color paste ( 1/8 to 1/4 teaspoons)
FOR THE CREAM CHEESE FILLING
- 1 cup heavy whipping cream
- 1/2 cup cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Mix egg white and granulated sugar until frothy. Add the butter and mix. Add in the flour and mix until mixture is smooth.
- Put about 3 tablespoons of the paste in a piping bad with Wilton # 3 pipe, and trace the heart patterns.
- When done tracing the hearts, put left over paste in a container and refrigerate until next use. Freeze pattern until set, about 15 minutes. and now we can prepare our cake roll batter.
FOR THE CAKE ROLL:
- Pre heat oven at 350 F and put the wire rack at the middle of the oven.
- Add the cacao powder with the coconut milk and mix until completely dissolve if not dissolve completely, it's ok.
- Put egg yolks in a small bowl.
- Add in the sugar and mix. Add the cake flour. Mix
- Add the oil and coconut milk / cacao mixture and mix.
- Mix using a wire whisk until all of the ingredients are incorporated.
- Set aside.
FOR THE MERINGUE:
Put egg whites in a stand mixer bowl and mix until frothy.
Add the cream of tartar and mix. Add the sugar intermittently. 3 times and mix until stiff peaks.
You can tell if it is stiff peaks, when meringue forms a horn when you pull the whisk upward.
PREPARING THE CHIFFON CAKE:
When meringue is ready, scoop about a cup of meringue mixture and add it into the egg yolk mixture.
Use a folding method in mixing. Using a spatula, scoop mixture then pull up until all of the mixture are incorporated. Do this gently, folding too hard will result in a hard chiffon cake.
Add mixture into the rest of the meringue and mix again using the folding method.
Transfer mixture into a NON GREASE 9.5 x 13 inches lined with the pattern and pour cake batter on top of the pattern, tap the pan in a flat surface to remove air bubbles.
Bake at pre heated 350 F oven for 10-15 minutes. Start checking at 12 minutes using a toothpick test method.
When chiffon cake is done, WORK ON ROLLING the cake. Try to scrape sides of the pan using a knife.
ROLLING THE CAKE:
While the cake is hot, work on rolling it. I actually roll it 5 minutes after taking out from the oven.
Put the pan in a flat surface and GENEROUSLY sprinkle top of the cake with powdered sugar. This part is important, so that the cake will not stick on the cloth or parchment. Cover the cake with tea towel or parchment paper.Leave about 1 inch of the towel/parchment on one side and put a flat pan on top of the cake/towel. Flip the cake .You really need to be careful that the pan fits or the cake will not slide when you flip it. I have cake ruined and break doing this process.
Remove the patterned parchment paper very gently, and then cover the top of the cake with parchment or towel topped with pan and flip it again. Very gently roll the cake with the tea towel/parchment . Roll it from the shorter (width side ) side of cake. This process will create a rolled formed muscle of the cake. Let the cake rest for about 30 minutes or an hour. Letting the cake rolled for a long time makes it soggy and flimsy.Then you can fill the cake.
Let the cake cool for an about 40 minutes.
FILL THE CAKE:
Put the cream cheese in standing mixing bowl and mix for about 1 minute. Add in the powder sugar. Start mixing in slow so that sugar will not fly everywhere .
Add the heavy whipping cream and mix until stiff peaks form. Refrigerate cream if not using immediately.
WHEN THE CAKE IS READY TO FILL:
Using a spatula, gently fill the cake and distribute cream on the cake. Leave about 1 inch of the cake not filled. Arrange the strawberry in one line and roll cake gently. Wrap with plastic wrap and refrigerate until ready to eat. Enjoy!
- Print the pattern here. and
- Freeze any left over paste for next use.
- The size of the pan is 9.5 x 13 inches sheet pan. Going higher in size causes the pattern to not stick in the cake.
- Make sure the rack is in the middle of the oven.
- Don’t force the cake to unroll. Sometimes, I just snuck the filling under the roll, as in the case of this cake.
- Fill only when the cake is cold.