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
#howtomake #redvelvetcakerolls #redvelvet #cake #valentinesday #february #love #red #baking #newrecipe #homebaking #swissrolls #cakerolls #roulade #yeyetbakescrafts
If you like this video please leave a comment, share, like & subscribe to my channel and hit the notification bell for new recipes i will be sharing.
Take care, enjoy and happy baking ! :-D
God bless,
YEYET
******************************************
Facebook: / yeyetbakescr. .
Instagram: / yeyet.bakes...*

[@marciaromero1080]

Bom dia sou do Brasil, gostaria muito de fazer a receita más não entendo a receita. Poderia colocar traduzida? Muito obrigada 🙏

[@yeyetbakes]

RECEITA: Bolo Esponja 80 ml de leite morno 40 ml de óleo de milho 60 gramas de farinha para bolo (baixa proteína, farinha macia) 10 gramas de cacau em pó 5 gemas médias 1 colher de chá de vinagre 1 colher de chá de corante alimentar líquido MERENGUE: 5 claras de ovo 1/8 colher de chá de creme de tártaro ou 1 colher de chá de vinagre 40 gramas de açúcar granulado GEADA: 100 gramas de creme de leite fresco 40 gramas de açúcar 200 gramas de cream cheese amolecido ASSADEIRA UTILIZADA: forma quadrada de 28 x 28 cm, forrada com papel manteiga TEMPO DE COZIMENTO: 20-23 minutos ou até que o palito saia limpo quando inserido TEMPERATURA DE COZIMENTO: 165' C FORNO USADO: Forno convencional * Rolinhos de bolo são sempre tão difíceis de fazer - rachados, pegajosos, densos, secos; esses são apenas alguns dos problemas comuns associados ao cozimento de rolinhos suíços ou rocamboles. Por isso é muito importante seguir procedimentos e medidas para evitar erros e desperdícios. *No processo de laminação, achei esta técnica útil para mim, ou seja, deixar o bolo esfriar um pouco acima da temperatura ambiente, aparar as laterais e marcar 2 linhas rasas no lado da laminação. Realmente ajudou a evitar rachaduras. *Você pode usar corante alimentício em gel se não tiver o líquido, mas a quantidade depende inteiramente de você e da intensidade da cor do seu bolo. *Não misture demais a massa ou o bolo ficará denso. * Pare de misturar assim que chegar ao estágio de fita (linhas visíveis na massa, como fitas que caem do batedor ou da espátula antes de desaparecerem lentamente) *DIFERENTES FORNOS VARIAM EM TEMPERATURA, POR ISSO, AJUSTE DE ACORDO

[@user-ho7qe6kp2w]

Hi! Thank you for sharing this amazing tutorial 😍 But can I replace food coloring by fermented rice powder? And is there any reason for using vinegar in this recipe?

[@yeyetbakes]

Hi! Thank you for your comment you're very nice 😀I haven't tried using the rice powder for this so i'm not sure if it would work; vinegar helped in making the cake tender with a moist and fluffy texture

[@ramaalwesabi8]

Perfect✨

[@yeyetbakes]

Thank you ❤️

[@Lin-Lin2559]

Just beautiful and looks delicious! I've never made a roll cake but this one may be my first! I may do a trial one this week before Christmas Day. Fingers crossed it works out😂

[@yeyetbakes]

@Lin-Lin2559 Thank you so much❤️ It may take a lot of patience but it's so worth it- good luck and have fun😊

[@pearlassig3mkhize570]

Hi you frosting is so nice and firm I am battling with mine tried everything and Im not winning. Any advice please

[@yeyetbakes]

Aww thanks you're so kind-i use high fat content cream cheese ex. Philadelphia brand, i don't overwhip usually 1 minute is enough on high speed as shown on this video; hope this helps