red velvet cake roll

How To Make red velvet cake roll

• 1

  FOR CAKE: Pre-heat oven to 350 degrees. Coat a 15x10x1 inch jelly-roll pan(or old time cookie sheet with sides) Line with wax paper and coat with cooking spray. Set aside.
• 2

  Beat egg yolks at medium speed with an electric mixer until thick and pale, add 1/2 cup sugar,beating well. Beat in buttermilk,vinegar and food coloring,.
• 3

  In small bowl,combine flour,cocoa,baking soda and salt, sift. Gradually add to egg mixture,beating until well blended..
• 4

  In a medium bowl,beat egg whites at medium-high speed with an electric mixer until foamy. Add 1/4 cup sugar, 1 Tablespoon at a time,beating until stiff peaks form. Fold eggs into chocolate mixture.
• 5

  Spread batter into prepared pan, Bake for 10-12 minutes, or until cake springs back when lightly touched in center.
• 6

  Shift 2 Tablespoons confectioner's sugar onto a 15x10x1 inch rectangle on clean dish towel. Immediately loosen cake from side of pan, and turn out onto prepared towel. Peel off wax paper. Sift remaining 2 Tablespoons of confectioner's sugar over cake. Starting at narrow end,roll up cake and towel together; place cake, sean side down,on wire rack. Cool cake completely.
• 7

  Gently unroll cake roll. Spread with cream cheese white chocolate filling. Reroll cake without the towel; place seam side down on serving platter. Dust cake with confectioner's sugar,if desired. Cut into 3/4" slices to serve.
• 8

  CREAM CHEESE WHITE CHOCOLATE FILLING: In large bowl beat cream cheese and butter at medium speed with mixter until creamy. Beat in vanilla, Gradually beat in confectioner's sugar until smooth. Stir in white-chocolate morsels.
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