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Red Velvet … Fancy, attractive, and sinfully delicious. They look adorable, but don’t be intimidated by the beauty of this cake. They’re not that difficult to make, especially with this fool-proof Swiss roll recipe. Forget about the cake cracking, or the cake sticking to the towel, in fact, forget about the wrapping of the cake in paper towel. We are not doing any of that for this recipe, that’s how simple it is. I had always been attracted to Red Velvet dessert, be it a cake, cup cakes, brownies, ice cream or cookies. Although I particularly like Red Velvet Cake among others, and cookies. It’s the vibrant red color and the cream cheese frosting that perfectly match the light and fluffy texture of the cake, it’s the alternating layers of frosting and cake and the shaved white chocolate on top that made me drool and dream about it. Whenever I have schedule to make red velvet dessert, I simply cannot wait for morning to come. I’m like an excited kid on Christmas morning.
I used to just dream of making Swiss Roll Cake, always in my mind, but never put into action. So if you’re hesitant or doubting yourself if you can actually make this beautiful cake, I am telling you now that you definitely can with this easy recipe.
There are few things that are different from this recipe when you compare this to most of the recipes online, and I’ll tell you why I diverted into a different direction.
No butter: there’s no butter in this recipe, instead, I used oil. The use of oil will make the cake more moist and flexible thus avoiding the major swiss roll problem of the cake cracking or breaking while rolling.
Less Flour: This is also to make the cake flexible and to avoid cracking. Use too much flour and you will have a heavy cake that will have a tendency to crack when you roll it.
No Sugar dusting and No wrapping in towel: A lot of recipe online suggests wrapping the cake in a towel right after taking it out from the oven to avoid cracking. Since this cake is very flexible already, there’s no issue of the cake cracking when you roll it. Also, dusting the towel with sugar could cause moisture, and moisture could make the sugar melt, and melted sugar could make the cake sticky.
Less cocoa powder: I used only 1 tbsp of cocoa powder for this recipe, just enough to give a hint of chocolate flavor but not too much to affect the texture of the cake. One thing I learned from making swiss roll cake is that cocoa powder could easily make the cake dry when not handled and used properly. And when it comes to cake roll, dry cake means cracking. All of these modifications are directed to solve the major issue of cracking in swiss roll. Of course you can hide the cracks by covering the cake with icing sugar or spreading frosting on top. But you don’t even have to do it if you make the cake properly. One thing with baking is that kitchen disasters and failed baked product could actually be traumatic. So I guess it’s worth doing it right, nothing beats the sense of accomplishment of seeing the cake you made being devoured and admired by your friends.
I have already made 5 swiss roll cakes and I am looking forward into growing the list and compiling more swiss roll cake recipes. I already have the other variations line up, so subscribe so that you don’t miss any of it. Let’s get started!
- 140g egg whites – Approximately 4 egg whites of 4 eggs
- 60g caster sugar – Approximately 5 tbsp
- 60g egg yolks – Approximately 4 egg yolks of 4 eggs
- 40g cake flour – Approximately 1/4 cup + 1 tsp
- 1/16 tsp fine salt (pinch)
- 1 tsp vanilla extract
- 60g corn oil or any flavorless oil – Approximately 1/3 cup
- 5 g cocoa powder- Approximately 1 tbsp
- 2 tbsp red food coloring (I used liquid food coloring. If you are using gel it would be a lot less about 1/8-1/4 tsp only)
- Cream Cheese Frosting
Note: If you do not have this pan size, use something closer to the size, but not too big or too small from the suggested size. Using a big pan will result to a thin cake, and too small pan will result to a thick cake. I used 10″ x 9″ pan for mine, this is the closest that I have.
- Egg size could vary from place to place, so weighing the ingredients guarantees more success. I tried to convert it to cups/spoons, but if you have a kitchen scale, use it.
- You can make your own caster/powdered sugar by processing the granulated white sugar to make it finer. I used my mini food chopper and just process it for 1-2 minutes until the texture is fine. Caster sugar dissolves faster when used to whisk egg whites.
Place your mouse on the photo to display description
- Preheat oven to 200°C/390F. Measure and prep ingredients as detailed above. Grease 13″ x 10″ pan with butter or oil. Line pan with 13″ x 13″ parchment paper. You want an extra overhang on the side for easy lifting.
- Whisk egg whites on medium-slow speed until thick foam forms. Gradually add caster sugar while continuing to whisk. Keep whisking till egg whites are at soft peak stage (not foamy anymore but still does not hold firm peaks). Reduce speed to slow and continue to whisk till firm peak stage (when whisk is lifted, egg whites form peak that’s hooked).
- Yolks and White Mixture: Add egg yolks to egg whites in 4 batches. Manually whisk till evenly mixed after each addition. I do this manually to avoid deflating the egg whites too much. Add food coloring and gently mix until combined.
- Cake Flour Mixture: In a separate bowl, sift salt, cocoa powder and cake flour.
- Sift half of cake flour mixture into the yolks and whites mixture (in step 3), gently fold then sift the remaining half of the cake flour mixture and fold until combined.
- Add vanilla extract and corn oil or any flavorless oil. Fold with spatula until just evenly mixed, banging mixing bowl against work counter 2-3 times to release bubbles.
- Pour batter into cake pan. Spread with spatula as evenly as possible, pushing batter into corners of pan. Jiggle till batter is level. Tap pan against work counter twice to release bubbles.
- Bake on middle shelf till middle of cake for 10-11 minutes until center is springy when pressed. Remove from oven and let cool. Baking time differs depending on the pan size you are using, adjust as needed. In my experience, sometimes I need to add few more minutes to get the cake settled. Other times I don’t, I’m thinking it might be my oven temperature setting.
- Pan Size 13×10 – 10 -11 minutes or until the center springs back on touch and doesn’t jiggle anymore when the tray is pushed. If you need to extend the baking, adjust it 2 minutes at a time then check again.
- Pan size 10×9 – 8 – 9 minutes or until the center springs back on touch and doesn’t jiggle anymore when the tray is pushed. If you need to extend the baking, adjust it 2 minutes at a time then check again.
- Flip time: This is an important step, make sure to do it carefully to avoid tearing the cake.
- What you have now is a cake with parchment paper at the bottom. Put another parchment paper on top and a flat pan of chopping board to hold the cake when you flip it. Flip the cake carefully. At this stage you now have a cake with the bottom parchment paper facing up. Remove the parchment paper slowly. What you have now is a cake with the bottom facing up (this is the wrinkled side as shown in the photo). This is the side where you will spread the frosting.
- You are now ready to spread frosting and roll the cake. Proceed to assembly instructions below.
Serves 6 – 8 slices (depending on how thin or thick you slice the cake)
To assemble Swiss Roll:
- Spread Cream Cheese Frosting on top of the entire cake. You should be spreading on the wrinkled side of the cake, the bottom part.
- Using the parchment paper (the one that you put on top when you flipped the cake), as a guide, roll tightly to avoid gaps. The first roll is important as this is the part where it gets more space if not rolled tightly. Use your palm to smoothen the top while you roll the cake. Use the parchment paper to handle the cake when transferring it to a serving plate.
- Dust top with icing sugar or decorate as desired. If you want to spread cream cheese frosting on top, you have to make 2 batches of cream cheese frosting. 1 batch is enough only to fill the center of the cake.
- Chill in the fridge at least 1 hour or until frosting is set, but I recommend leaving it overnight in the fridge to allow the cake to absorb the frosting. It will also give a smooth and clean cut.
To cut Swiss roll neatly:
Have a tall glass with hot water in it. Cut the cake using serated knife. Dip the knife in the glass with hot water then wipe with paper towe. Do this after every cut. As mentioned above, I would recommend storing it overnight to get a solid and clean cut like what is shown in the photo.
To store overnight:
Best served after few hours of chilling or overnight to allow cream cheese frosting to harden. To store unrolled swiss roll, refrigerate and place pan in plastic bag making sure bag doesn’t touch the surface of the swiss roll to avoid the skin from sticking to the plastic bag. Store rolled and decorated swiss roll in a tupperware before putting it in the refrigerator.
Happy rolling! If you like this post, kindly click on the “Like“button below, or leave me a comment. I would like to know what is your favorite swiss roll cake. Thanks!