Sugared Red Velvet Cake Roll Food

RED VELVET CAKE ROLL

Steps:

• 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.

RED VELVET CAKE ROLL

Steps:

• To Make the Cake:
• Center a rack in the oven and preheat the oven to 375°F Coat a small area in the center of a 15 1/2-by-10 1/2-by-1-inch pan (jelly-roll pan) with nonstick spray. Line the pan with aluminum foil, pressing the foil into the contours of the pan and leaving a 2-inch overhang at each short end (the spray anchors the foil in place to make buttering easier). Butter the foil, then flour it, tapping out the excess flour. Have all of the ingredients at room temperature.
• Sift together the flour, cocoa, baking soda and salt onto a sheet of waxed paper; set aside. In a small bowl, stir together the milk, vanilla and apple cider. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, about 1 minute. Increase the speed to medium and add the granulated sugar in a steady stream. Continue to beat until light in color and fluffy in texture, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
• With the mixer on medium speed, add the egg slowly, about 1 tablespoon at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl.
• On the lowest speed, add the flour mixture in two or three additions alternately with the milk mixture in one or two additions, beginning and ending with the flour mixture and mixing after each addition only until incorporated smoothly. Stop the mixer after each addition and scrape down the sides of the bowl. Maintaining the same speed, add the food coloring and mix well to color the batter evenly. Without delay, spoon the batter into the prepared pan, spreading evenly with a rubber spatula.
• Bake the cake until it is set on top and springs back when lightly pressed in the center, about 10 minutes. Transfer the pan to a wire rack. If necessary, run a thin knife blade around the perimeter of the pan to loosen the cake sides. Then pull up on the foil overhang and carefully transfer the cake to a wire rack. Without delay, place a sheet of foil over the cake and manipulate the foil to make a shallow tent (a tent holds in the moisture as the cake cools, but prevents the foil from sticking to the cake). Let cool for about 45 minutes, then proceed to assemble the dessert.
• To Make the White Chocolate-Cream Cheese Filling:.
• In a bowl of the stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until smooth. Pour in half of the chocolate and beat until smooth, stopping the mixer occasionally and scraping the mixture clinging to the sides into the center of the bowl. Pour in the remaining chocolate and beat just until combined. Add the butter and then the sugar and almond extract and beat until smooth and creamy. Use right away, or store in a covered container in the refrigerator. When ready to use, remove from the refrigerator, bring to room temperature, and beat with a rubber spatula, small whisk, or fork until smooth and creamy. You should have about 1 1/3 cups.
• To Assemble the Cake:.
• Remove the foil from the top of the cake. Transfer the cake on its bottom sheet of foil to a work surface, placing it so that one of its long sides is parallel to the edge of the surface closest to you. Place another long sheet of aluminum foil on the work surface nearby.
• Using an offset spatula, spread 1 cup plus about 2 tablespoons of the filling evenly over the cake, leaving a 1/2-inch border uncovered on the long side farthest from you. (The leftover filling, along with a few berries, makes a good kitchen snack for the baker.) Place the raspberries, if using, randomly on the filling along the length of the cake.
• Begin rolling the cake by flipping the edge nearest you over onto itself. Then, with the aid of the foil that extends beyond the short sides, roll up the cake lengthwise until you reach the far long side. As you work, wrap the foil around the roll to assist in rounding the shape (otherwise the cake will stick to your hands). To insure the roll is uniform, place the roll in its foil across the bottom third of a 24-inch-long piece of parchment paper, bring the top edge of the paper toward you, and drape it over the cake roll, allowing a 2-inch overhang.
• Place the edge of a rimless baking sheet at a 45-degree angle to the roll and your work surface. Apply pressure against the roll, trapping the 2-inch overhang, and push while simultaneously pulling the bottom portion of paper toward you. This push-pull motion creates a resistance that results in compressing the log into a uniform shape. If any cracks appeared as you rolled the cake, they are consolidated in this compression and disappear from view.
• Carefully lift the roll in the aluminum foil and set it, seam side down, on the fresh sheet of foil. Wrap the cake securely in the foil. Transfer the foil-wrapped roll to the baking sheet or shallow tray and refrigerate for about 30 minutes to help set the filling.
• To Serve:.
• Remove the cake from the refrigerator and peel off and discard the foil. Carefully lift the roll onto a serving plate with the aid of a long, wide spatula or a rimless baking sheet. (If not serving right away, cover loosely with plastic wrap to keep the cake's surface from drying out and return to the refrigerator to serve the same day.) Dust the cake with powdered sugar. Using a serrated knife and a sawing motion, cut the roll into 1/2-inch-thick slices. Center each portion on a dessert plate. Accompany with the raspberries.

RED VELVET-CHERRY CAKE ROLL

Steps:

• Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line with parchment paper; butter the parchment and dust with flour.
• Bring the cola to a simmer in a medium skillet over medium-high heat and cook until reduced to 1/2 cup, 10 to 12 minutes. Let cool. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a bowl.
• In a separate large bowl, whisk the granulated sugar, vegetable oil, buttermilk, eggs, food coloring, almond and vanilla extracts, and the cola syrup. Stir the dry ingredients into the wet ingredients until just combined. Spread the batter on the prepared baking sheet; bake until the cake pulls away from the pan, about 15 minutes. Let cool on the pan on a rack, 5 minutes.
• Dust a kitchen towel (not terry cloth) with confectioners' sugar. Invert the cake onto the towel and peel off the parchment. Trim the cake edges. Starting with a short end, roll up the cake around the towel; let cool completely on a rack.
• Make the filling: Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl. Beat the remaining 1 cup cream and the confectioners' sugar with a mixer until soft peaks form; gradually fold into the cream cheese mixture. Chill until ready to use.
• Unroll the cooled cake. Spread with the filling, then gently reroll the cake and transfer to a platter. Dust with confectioners' sugar.

CANDY CANE ROLL

Steps:

• For the red velvet cake: Line a half sheet pan with parchment paper and preheat the oven to 325 degrees F.
• Place the egg whites in a bowl with 1/2 cup of the granulated sugar and whisk using an electric hand mixer until stiff peaks form, 8 to 10 minutes.
• In a separate bowl, mix the egg yolks and remaining 1/3 cup granulated sugar. Add the food coloring, vanilla and 3 tablespoons water and mix. Combine the egg white mixture with the egg yolk mixture.
• To a separate bowl, add the flour, cocoa powder, powdered sugar, baking powder and baking soda and mix. Sift the flour mixture onto the egg mixture, folding it in gently; avoid overmixing it. Fold until all the ingredients are just combined.
• Spread the mixture onto the prepared half sheet pan, making it as level and even as possible. Bake until a cake tester inserted in the middle comes out clean, 15 to 20 minutes.
• Once out of the oven, roll the cake with the aid of the parchment paper while it is still warm. Otherwise, it will break when it is cold. Store it in the refrigerator rolled until you are ready to frost and roll it again.
• For the filling: Add the cream cheese, heavy cream, melted gelatin and peppermint extract to the bowl of a stand mixer and beat until soft peaks. Add the powdered sugar and candy cane pieces. Whip again to stiff peak stage. For a more stable filling, the mixture can be refrigerated for 24 hours; however, it can also be used right away.
• Unroll the red velvet cake roll, keeping it on the parchment paper, and spread the filling on as evenly as possible. Roll it up, using the parchment paper to help you again. Freeze for 1 hour.
• For the decorations: Cut the roll in half and trim the ends of both pieces so they are neat. Dust with powdered sugar, then decorate with the White Chocolate and Peppermint Cream and top with candy canes.
• Add two-thirds of the cream to a small saucepan and place over medium-high heat. Heat until it begins to steam but does not boil, 2 to 3 minutes.
• Place the white chocolate chips in a heatproof bowl and pour the hot cream on top. Allow to stand for a couple of minutes, then stir until smooth. Add the remaining cream and the peppermint extract and whisk to combine. Cover the mixture and place in the refrigerator to cool completely and for the flavors to infuse, about 2 hours.
• Whisk with an electric hand mixer until soft peaks form, 4 to 5 minutes. Transfer to a piping bag and use to decorate the candy cane rolls.