Oh my goodness, I can't believe it's been 10 days since my last post. It just seems like time has flown by and I don't know where it's gone. I strive to keep this blog up and post a couple new recipes a week, but I just don't have the energy to do so right now. I've been sick for almost 3 weeks now. It started to go away then it came back full force on Tuesday. I went to the doctor when I first got sick and they told me it was viral and it would go away on it's own, well it didn't so I'm dealing with that. Anyway, that's my excuse and I'm sticking to it.
I did manage to whip up this red velvet cake roll last week though. I saw a picture of red velvet cake at California Pizza Kitchen and started to crave it, but wanted to make it in a different way. I searched high and low for a good recipe for at least an hour before realizing that a good blogger friend of mine had it on her blog! Note to self: If you need a recipe, ask your friends first. It was pretty simple but I did make a couple minor changes. I wanted it to be super red without adding additional food coloring, so I just decreased the amount of cocoa in the recipe. Worked like a charm.
I would love to tell you that this cake was so good that I ate half ot it, but the truth is I only had one slice and a bite of another. My taste buds aren't working right and I couldn't really enjoy or taste it very well. It did taste like red velvet cake though, and that's a plus. Texture wise, I thought the cake was better on the second day, since the flavors were allowed to meld together. The cake seemed to relax a bit as well and wasn't as stiff as it was on day 1. I wrapped it well in plastic wrap, which helped it stay moist but it did get a little sticky. A dusting of powdered sugar helps keep all that in check. Just be sure not to wear white while making or eating this :-) And if I don't blog before then, I wish you all a Happy Valentine's Day!
Red Velvet Cake Roll adapted from Imperial Sugar via One Ordinary DayPrinter friendly Version Cake:
- 4 eggs
- 3/4 cup granulated sugar
- 1 Tbsp. oil
- 2 Tbsp. buttermilk
- 1 tsp. vinegar
- 1 tsp. vanilla
- 1 oz. red food coloring
- 1/2 tsp. salt
- 1 tsp. baking powder
- 2 Tbsp. cocoa powder
- 3/4 cup cake flour, sifted
- 8 oz. cream cheese, softened
- 1/4 cup butter, softened
- 3 cups powdered sugar
- 1 tsp. vanilla
- Additional Powdered Sugar, to dust cake
Preheat oven to 350°F. Coat jellyroll pan (cookie sheet with sides) with cooking spray. Line with waxed paper. Coat with cooking spray.
Beat the eggs for five minutes. Slowly add granulated sugar and oil. Beat well. Add buttermilk, vinegar, vanilla and red food coloring.
Sift together dry ingredients. Add slowly to liquid ingredients. Beat two minutes, until well combined.
Pour batter into pan. Bake on middle rack for twelve to fifteen minutes, until the cake springs back when touched in center.
Sprinkle a cloth dishtowel with powdered sugar. Immediately turn cake out onto towel. Peel off waxed paper. Starting at narrow end, roll up cake and towel together. Place seam side down on rack to cool for thirty minutes.
Combine filling ingredients. Beat well. Gently unroll cooled cake. Spread filling over cake. Trim any rough edges. Re-roll the cake without the towel. Place seam side down, on cookie sheet. Dust with powdered sugar. Refrigerate.
When ready to serve, slice cake one inch thick. Serves eight.