Indulge your senses in the delightful world of our Pink Red Velvet Rouland Cake – a fusion of elegance and irresistible flavors. Perfect for birthdays, celebrations, or simply to satisfy your sweet cravings, this recipe promises a moist and vibrant roll cake filled with heavenly Swiss buttercream. Prepare to captivate taste buds with every velvety slice of this culinary masterpiece.
The origins of Red Velvet cake trace back to the early 19th century when Adams Extract, a food coloring company, popularized the signature red hue. Over time, this captivating cake evolved into various forms, and today, we present our twist – the Pink Red Velvet Rouland Cake. A harmonious blend of tradition and innovation, this recipe is designed to elevate your baking experience.
For the Roll Cake:
- 4 Eggs
- 3/4 cup Extra fine granulated sugar
- 1 tbsp Oil
- 2 tbsp Buttermilk
- 1 tsp Cider vinegar
- 1 tsp Vanilla extract
- 1 small Drop or small dab of Wilton rose gel food coloring (Americolor pink would also work)
- 1 cup All-purpose flour
- 1 tsp Baking powder
- 1 tsp Salt
For the Swiss Buttercream:
- 1/4 cup Sugar
- 1 large Egg white (use two egg whites if your eggs are small)
- 12 tbsp Butter
- 1 tsp Vanilla extract
Step 1: Preparing the Roll Cake
Preheat your oven to 350°F. Grease a 9×13 jelly pan with white vegetable shortening and line it with parchment paper, ensuring to grease the parchment as well.
Step 2: Whipping Up the Eggs
In a large bowl, beat the eggs with a hand mixer for a full 5 minutes, achieving a lightened color and a consistency resembling yellow cake batter.
Step 3: Adding Sweet Perfection
While the mixer is still running, slowly add sugar and oil to the whipped eggs. Incorporate buttermilk, vinegar, vanilla extract, and food coloring gradually until your desired pink hue is achieved.
Step 4: Sifting and Combining
Sift together flour, baking powder, and salt. Slowly add this dry mixture to the liquid ingredients, ensuring a thorough combination.
Step 5: Baking Brilliance
Pour the batter into the prepared pan, evenly distributing it. Bake for 12-15 minutes, checking at the 12-minute mark. The cake is done when it springs back when pressed with your fingers.
Step 6: Rolling with Elegance
While the cake is still warm, turn it out onto a powdered sugar-sprinkled tea towel. Peel off the parchment and immediately roll the cake into the towel, starting from the narrow end. Place the rolled cake on a wire rack, seam-side down, and let it cool completely.
Step 7: Crafting Swiss Buttercream
For the Swiss buttercream filling, whisk egg whites and sugar together over simmering water until the sugar melts into the egg white. Transfer to a stand mixer, whip until doubled in size, and gradually add vanilla extract and softened butter until a thick buttercream consistency is achieved.
Step 8: Assembling the Masterpiece
Carefully unwrap and unroll the velvet cake, allowing the most tightly rolled end to curl slightly. Frost the inside with the prepared Swiss buttercream and roll the cake tightly. Use a serrated knife to cut into delectable pieces.
Step 9: Garnishing Glory
Make your Pink Red Velvet Rouland Cake even more appealing by garnishing it with sweetened whipped cream and glace’ or maraschino cherries.