RED VELVET CAKE ROLL | BETTER HOMES & GARDENS
This pretty Red Velvet Cake Roll recipe is a sweet treat for Valentine's Day, birthdays, or Christmas. Try it for a fun new twist on homemade red velvet cake.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 1 hours 12 minutes
Prep Time 30 minutes
Yield 1 slice each
Number Of Ingredients 12
Steps:
- Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour, cocoa powder, and baking powder; set aside.
- Preheat oven to 375°F. In a medium mixing bowl beat egg yolks and 1/2 teaspoon vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved. Beat in food coloring.
- Thoroughly wash beaters. In another mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.
- Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack.
- For filling, in a medium bowl fold together dessert topping, sour cream, and 1/2 teaspoon vanilla. Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for up to 6 hours. Sprinkle cake with additional powdered sugar.
Nutrition Facts : Calories 144 calories, CarbohydrateContent 24 g, CholesterolContent 78 mg, FatContent 4 g, ProteinContent 3 g, SaturatedFatContent 2 g, SodiumContent 72 mg, SugarContent 18 g
UBE-MACAPUNO CAKE RECIPE | ALLRECIPES
This is a great Filipino purple yam cake.
Provided by Jackie
Categories World Cuisine Asian Filipino
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 - 3 layer 9 inch cake
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
- Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
- In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
- Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
- To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.
Nutrition Facts : Calories 713.8 calories, CarbohydrateContent 74.9 g, CholesterolContent 167.5 mg, FatContent 43.7 g, FiberContent 0.8 g, ProteinContent 12 g, SaturatedFatContent 13.3 g, SodiumContent 468.8 mg, SugarContent 36 g
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