Red Velvet Swiss Roll Recipe ❤️🍰

 

Zobacz więcej

Ciasta

ciasto

Peanut butter cake

Red Velvet Swiss Roll Recipe 

Ingredients
For the red velvet sponge:
4 large eggs
¾ cup (150 g) sugar
¾ cup (95 g) all-purpose flour
2 tbsp cocoa powder
1 tsp baking powder
¼ cup (60 ml) milk
2 tbsp vegetable oil or melted butter
1 tsp vanilla extract
1–2 tbsp red food colouring 

Recipe subscription box

For the cream filling and frosting:
2 cups (480 ml) cold whipping cream
½ cup (60 g) powdered sugar
1 tsp vanilla extract

Instructions
1. Preheat oven to 180°C (350°F). Grease and line a loaf tin.
2. Whisk eggs, sugar, oil/butter, and vanilla until pale. Sift in flour, cocoa, and baking powder. Mix until smooth. Fold in milk and food colouring.
3. Pour batter into prepared tin. Bake 25–30 minutes until springy. Cool completely.
4. Whip cream with powdered sugar and vanilla until stiff peaks form.
5. Roll sponge tightly with cream filling. Spread frosting over the roll. Slice into sections. 

Butter substitutes guide

Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Equipment Mixing bowls, whisk, oven, baking tray, piping bag
Tips
– Use room temperature ingredients for smoother mixing.
– Avoid overmixing the batter to prevent hardness.
– Chill cream filling before rolling to maintain shape.

Variations
– Substitute butter for oil for richer flavor.
– Add a layer of cream cheese frosting for contrast.
– Infuse cream with coffee or matcha for unique twists.

Serving Suggestions
Cut into 8–10 slices. Dust with powdered sugar or serve with fresh berries.

Storage
Store in an airtight container in the refrigerator for up to 3 days.

Nutritional information
Approx. 400–450 kcal per slice (varies by portion size).

enjoy