RED VELVET CAKE ROLL

This Valentine month of February, Red Velvet is always the flavor of choice in cakes, pastries, and other sweets - so i braved the chance to make this cake roll and it's indeed a challenge when you don't look after the procedure carefully, crucial techniques and proper oven temperature ( so better know your ovens guys! )

RECIPE:
✅ CAKE SPONGE
80 ml warm milk
40 ml corn oil
60 grams cake flour ( low protein, soft flour )
10 grams cocoa powder
5 medium eggyolks
1 teaspoon vinegar
1 teaspoon liquid food coloring

✅ MERINGUE:
5 eggwhites
1/8 teaspoon cream of tartar or 1 teaspoon vinegar
40 grams granulated sugar

✅ FROSTING:
100 grams heavy whipping cream
40 grams sugar
200 grams softened cream cheese

BAKING PAN USED: 28 x 28 cm square pan, lined with parchment paper
BAKING TIME: 20-23 minutes or until toothpick comes out clean when inserted
BAKING TEMPERATURE: 165 ' C
OVEN USED: Conventional oven

◾Cake rolls are always so tricky to make- cracking, sticky tops, dense, dry; these are just some of the common problems associated in baking swiss rolls or roulades. So it's very important to follow procedures and measurements to avoid mistakes and wastages.
◾In the rolling process, i found this technique useful for me i.e. letting the cake cool down to slightly above room temperature, trimming off the sides and scoring 2 shallow lines on the rolling side. It really helped in avoiding cracks.
◾You may use gel food coloring if you don't have the liquid kind but the amount is entirely up to you on how intense the color of your cake would be
◾Don't overmix the batter or your cake will become dense.
◾Stop mixing as soon as you reach the ribbon stage ( visible lines on the batter like ribbons that fall off the whisk or spatula before they slowly disappear )
◾DIFFERENT OVENS VARY IN TEMPERATURE SO PLEASE ADJUST ACCORDINGLY

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Take care, enjoy and happy baking ! :-D

God bless,
YEYET
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