Red Velvet Swiss Roll Recipe
Category: Desserts
Servings: 8
The Red Velvet Swiss Roll is a stunning dessert that combines the rich flavor of cocoa with a vibrant red hue, creating a visually striking and mouthwatering treat. This dessert is perfect for special occasions and is surprisingly easy to make. The delicate sponge cake is paired with a luxurious creamy filling, topped with fresh fruit and chocolate for an extra touch of elegance. Follow these step-by-step instructions for a flawless Red Velvet Swiss Roll that will be the highlight of any gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 220g |
| Sugar | 80g |
| All-purpose flour (00) | 35g |
| Unsweetened cocoa powder | 5g |
| Food coloring | 1 tsp |
| Cream cheese (softened) | 350g |
| Heavy cream (liquid) | 150g |
| Powdered sugar | 50g |
| Vanilla bean (seeds) | ½ pod |
| Heavy cream (for decoration) | 30g |
| Red currants | As needed |
| Chocolate (for decoration) | As needed |
Instructions
Step 1: Prepare the Sponge Cake
To begin, preheat your oven to 180°C (350°F) and line a 37×32 cm baking tray with parchment paper.
In the bowl of a stand mixer fitted with a whisk attachment, add the eggs and sugar. Turn on the mixer and beat until the mixture is light and fluffy. Once combined, add the food coloring, mixing well until the batter is a vibrant red.
Sift the all-purpose flour and cocoa powder into the egg-sugar mixture. Gently fold the dry ingredients into the batter until fully incorporated. Take care not to deflate the batter too much to keep the light texture of the cake.
Pour the batter into the prepared baking tray and use a spatula to spread it evenly across the surface. Bake for 10-12 minutes, or until the cake is set and lightly golden. Once done, remove the tray from the oven and let the cake cool for a few minutes.
Step 2: Make the Cream Filling
While the sponge cake is cooling, prepare the creamy filling. In a large bowl, combine the cream cheese and heavy cream. Using an electric mixer, beat the mixture until smooth and well-combined.
Add the powdered sugar and the seeds scraped from the vanilla bean pod to the cream mixture. Continue to beat until the cream reaches a light, fluffy consistency. Cover the bowl with plastic wrap and refrigerate the filling for later use.
Step 3: Assemble the Red Velvet Roll
Once the sponge cake has cooled completely, carefully invert it onto a clean sheet of parchment paper. Gently peel off the parchment paper that was used to line the baking tray. Trim the edges of the cake with a knife to create clean, even sides.
Spread the prepared cream filling evenly across the surface of the sponge cake, leaving a small border around the edges. Starting from one side, carefully roll the cake into a tight cylinder, making sure not to roll it too tightly to avoid cracking.
Once rolled, wrap the cake in the parchment paper and refrigerate it for about 30 minutes to allow the roll to firm up and hold its shape.
Step 4: Decorate and Serve
After the chilling time has passed, remove the roll from the fridge and trim the ends of the roll to create neat edges. Whip the remaining heavy cream for decoration until soft peaks form, then fold it into the remaining cream filling.
Spread the whipped cream mixture generously over the top of the roll and around the sides. For a decorative touch, garnish the roll with fresh red currants, chocolate curls, and sprigs of rosemary. This will not only add color but also a fresh and festive appeal to the dessert.
Once decorated, return the Red Velvet Swiss Roll to the fridge until you’re ready to serve it. The flavors will meld together beautifully, and the texture will be perfect when sliced.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 4g |
| Carbohydrates | 45g |
| Sugars | 30g |
| Fat | 14g |
| Saturated Fat | 7g |
| Fiber | 1g |
| Sodium | 60mg |
Tips and Variations
- Food Coloring: For a more intense red color, you can increase the amount of food coloring, but always use it in moderation to avoid altering the taste of the cake.
- Filling Variations: Try adding a touch of lemon zest or a swirl of fruit preserves into the cream cheese filling for an extra burst of flavor.
- Storage: The Red Velvet Swiss Roll can be stored in the refrigerator for up to 3 days. The cake may become softer over time, but the flavors will deepen, making it even more delicious.
This Red Velvet Swiss Roll is not only a feast for the eyes but also for the taste buds. Its light, airy sponge and rich, creamy filling are balanced perfectly, creating a delightful dessert that will be loved by everyone. Whether it’s for a holiday celebration, a special gathering, or just a sweet treat, this dessert will leave a lasting impression.
