Pink Red velvet Rouland Cake. My daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. These look delicious but I always thought red velvet cupcakes/cake had cream cheese icing.
Red Velvet's song, "Ice Cream Cake" with Hangul, Romanization and Eng subs! I mean come on, red velvet cake in waffle form??? In the words of the almighty Beyonce' "Give it to mama!!" Since I don't have a waffle iron I decided to do pancakes instead and I'm so glad I did. You can cook Pink Red velvet Rouland Cake using 16 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Pink Red velvet Rouland Cake
- You need of roll cake.
- You need 4 of Eggs.
- It’s 3/4 cup of Extra fine granulated sugar.
- You need 1 tbsp of Oil.
- Prepare 2 tbsp of Buttermilk.
- It’s 1 tsp of Cider vinegar.
- Prepare 1 tsp of Vanilla extract.
- Prepare 1 small of Drop or small dab of Wilton rose gel food coloring(Americolor pink would also work).
- Prepare 1 cup of All purpose flour.
- It’s 1 tsp of Baking powder.
- It’s 1 tsp of Salt.
- It’s of Swiss buttercream.
- Prepare 1/4 cup of Sugar.
- It’s 1 large of Egg white (use two egg whites if your eggs are small.
- Prepare 12 tbsp of Butter.
- You need 1 tsp of Vanilla extract.
Since I'd never made these before, I decided to try out a few other red. What does red velvet cake taste like? No, it's not just a chocolate cake with red food coloring! A real red velvet cake has buttermilk, vinegar, a.
Pink Red velvet Rouland Cake step by step
- Preheat oven to 350°F.Grease a 9×13 jelly pan with white vegetable shortening and line with parchment;grease parchment paper..
- In a large bowl, beat eggs with a hand mixer for 5 full minutes – set a timer if you need to! Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter..
- With the mixer still running, slowly add sugar and oil to the whipped eggs. Next, add buttermilk, vinegar, vanilla extract and food coloring (add food coloring a little at a time until desired color is achieved)..
- Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined..
- Pour batter into prepared pan and tilt pan to distribute batter evenly..
- Sprinkle a cotton tea towel with powdered sugar and rub sugar into the towel with your hands. Terry-cloth towels and towels with texture (such as waffle pattern) are NOT ideal for making cake rolls..
- Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers..
- When cake is baked turn it out onto the tea towel – do this without delay! Peel off parchment and immediately roll cake into the tea towel, beginning at the narrow end. Roll tightly and as evenly as possible. Place rolled cake on a wire rack seam-side down and let cool completely..
- For the Swiss buttercream filling Whisk egg white(s) and sugar together in a large heat-proof bowl over a pot of simmering water. Whisk constantly until the sugar melts into the egg white. Check consistency by rubbing a bit between two fingers. If sugar granules remain, keep heating/whisking..
- When sugar and egg white are blended, transfer to a stand mixer. Whip until the mixtures doubles in size. Add vanilla extract, and then whip in softened butter a little at a time until mixture has thickened to buttercream icing consistency..
- Assembly:Carefully unwrap/unroll velvet cake, allowing the most tightly rolled end to curl slightly (see video). Frost inside with Swiss buttercream and roll cake tightly. Cut into pieces with a serrated knife and serve..
- Pretty when garnished with sweetened whipped cream and glace' or maraschino cherries..
Sift together the cake flour and salt. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Allow the cake to cool completely before icing. Classic Red Velvet Frosting: Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. These colorful, classic red velvet cakes and cupcakes are always crowd-pleasers.
