Red Velvet Cream Cheese Swiss Roll 红丝绒奶油芝士瑞士卷

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There are some leftover cream cheese frosting in the fridge, so I make this small cake roll to use up the balance frosting. 

This Red Velvet Cream Cheese Swiss Roll is very fluffy, soft and delicious. Furthermore, the lemony cream cheese frosting is a perfect match for this cake roll. Yummy!😋



Red Velvet Cream Cheese Swiss Roll 红丝绒奶油芝士瑞士卷

Ingredients:

2              eggs 

50g         Sugar

2 drops  Red food coloring (gel)

1/4 tsp   Salt 

1/2 tsp   Baking Powder

45g        all-purpose flour

5g          Cocoa powder

30g        melted butter


Fillings:

100g  cream cheese

30g     Butter

30g     Powdered sugar

1 Tbsp    Lemon juice

80g   Whipping Cream


Method:

(1) Preheat oven at 160C. Lined tray 9" x 11" (23 cmx 28 cm).

(2) Whisk eggs and sugar till light and fluffy. 

(3)  Sift all the dry ingredients. Add in the dry ingredients in three batches, beating on low speed just until batter is smooth. 

(4) Lastly, add in melted butter and colouring, and mix until incorporated.

(5) Pour batter onto tray and level it.

(6) Bake at preheated oven 160C for about 15 - 18 mins.

(7) Immediately flip the warm cake onto the prepared towel or parchment paper once it comes out of the oven. 

(8) Peel the parchment paper off of the warm cake. What you see here is the bottom of the cake and the surface that will be frosted with cream cheese frosting once it cools.

(9) Gently and slowly roll it up with the towel. The towel prevents any sticking.Then let the cake completely cool.


To make the frosting:

  1. Whisk the cream cheese and butter, until well combined for about 2-3 minutes. Add powdered sugar and beat until incorporated. Add in lemon juice or vanilla essence(if using) and beat on low speed for 30 seconds. 
  2. Whisk the whipping cream until stiff peak. 
  3. Fold in the beaten cream cheese and mix until combined.


To Assemble:

  1. Once cake roll has completely cooled, carefully unroll. You might have some of to stuck to the towel and tiny cracks, but this is ok.
  2. Spread cream cheese over the surface of the roll.
  3. Roll cake up again and wrap in the same parchment paper. Refrigerate for at least 30 minutes, before serving.


Happy Baking!


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