Michael and Rachel's

Recipe Book

contents • login

Red Velvet Roulade

Updated: 25 Apr 2015

Ingredients

  • 130g plain flour
  • 2 tbsp cocoa powder
  • ½ tsp bicarbonate of soda
  • Pinch of salt
  • 120ml buttermilk
  • 1 tsp vanilla extract
  • 1 tsp white wine vinegar
  • 120g unsalted butter, softened
  • 150g caster sugar
  • 1 large egg
  • Red gel paste colouring
  • Filling
  • 250g cream cheese
  • 130g white chocolate, melted
  • 50g butter, softened
  • 50g icing sugar, extra for dusting

Method

  1. Line the swiss roll tin with baking parchment and preheat the oven to 180c.
  2. Cream together the butter and sugar; add the vanilla and egg and mix until fluffy.
  3. Sift together the flour, cocoa powder, bicarbonate of soda, and salt. In a jug, mix together the buttermilk and white wine vinegar.
  4. With the mixer on the slowest speed, alternate adding the flour and the buttermilk to the creamed butter. End with an addition of dry ingredients. Then add the food gel paste or colouring according to packet instructions.
  5. Spread the batter evenly into the prepared tin. Bake for about 17 minutes until the sponge is set on top and springs back when lightly pressed. Remove the sponge from the oven and cover with a damp tea towel.
  6. While the sponge is baking, make the filling. Melt the white chocolate. Beat the cream cheese until smooth then pour in the melted chocolate, incorporating well. Add the butter and icing sugar; beat until the filling is smooth and fluffy. Don’t overmix it.
  7. Dust a sheet of baking parchment with icing sugar and turn out the sponge. Try to leave the ‘liner’ parchment in place. Roll up the sponge as tightly as possible. Place seam-side down to cool for about 10 minutes – wait until it’s completely cooled.
  8. Unroll the sponge and peel off the top liner layer of parchment. Spread the filling on the inside of the roll – a thin layer is best. With the quantities in this recipe, there should definitely be some icing left over. Particularly near the start of the roll, a thick layer will prevent a good swirl.
  9. Re-roll the sponge, removing the under layer of parchment as you go. Dust with icing sugar and serve.