Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
- In a large bowl, whisk together the egg yolks, ½ cup of the granulated sugar, and vanilla extract until light and fluffy. In a separate small bowl, whisk together the cocoa powder, red food coloring, and 2 tablespoons of warm water until a smooth paste forms. Gradually add this red cocoa paste to the egg yolk mixture, whisking until well combined.10-12 Large eggs, separated, 1 ½ cups Granulated sugar, divided, 1 teaspoon Vanilla extract, ½ cup Unsweetened cocoa powder, 1 ½ teaspoons Red food coloring (gel or liquid), 2 tablespoons Warm water
- In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.1 cup All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Salt
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1 cup of granulated sugar and continue beating on high speed until stiff, glossy peaks form.10-12 Large eggs, separated, 1 ½ cups Granulated sugar, divided
- Gently fold about one-third of the whipped egg whites into the red velvet batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the batter. You want a light and airy mixture.
- Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges. Bake for 12-15 minutes, or until the cake springs back when gently touched. Do not overbake, as this can make it difficult to roll.
- While the cake is baking, lay out a clean kitchen towel or a large sheet of parchment paper on your counter and dust it generously with powdered sugar.Powdered sugar, for dusting
- As soon as the cake comes out of the oven, carefully invert it onto the prepared towel or parchment paper. Peel off the parchment paper that was used for baking. Starting from one of the shorter ends, gently roll up the cake with the towel or parchment paper inside. Let it cool completely this way. This steaming process helps prevent cracking when you unroll it later.
- While the cake cools, prepare the filling. In a medium bowl, beat the softened butter and softened cream cheese together until smooth and creamy. Add the remaining ½ cup of powdered sugar (you can adjust this to your sweetness preference) and the optional lemon juice, if using. Beat until well combined and fluffy.1 cup Unsalted butter, softened, 8 ounces Cream cheese, softened, ½ cup Powdered sugar, 1 teaspoon Lemon juice (optional, for tang)
- Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the unfurled cake, leaving a small border along the edges.½ cup Powdered sugar
- Gently re-roll the cake, this time without the towel or parchment paper. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1-2 hours, or until firm.
- Before serving, dust the Red Velvet Cake Roll with additional powdered sugar, if desired. Slice and enjoy!Powdered sugar, for dusting
Notes
Store tightly wrapped in plastic wrap in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months, well-wrapped.
