Red Velvet Cake Roll

From HERSHEY’s
Makes 1 cake for 12 servings


Make a beautiful homemade dessert that will look like a pro baked it. This recipe for red velvet cake rolls makes for a show-stopping end to any celebration. This moist cake and rich cream cheese filling come together without buttermilk.

 


INGREDIENTS
1/4 cup of powdered sugar

4 eggs, separated

1/2 cup of granulated sugar plus 1/3 cup, divided

1 teaspoon of vanilla extract

2 Tablespoons of red food color (1 ounce bottle) water

2/3 cup of all-purpose flour

1/4 cup of HERSHEY’S Cocoa

1/2 teaspoon of baking powder

1/4 teaspoon of baking soda

1/8 teaspoon of salt

2 teaspoons of powdered sugar (for dusting)

HERSHEY’S Syrup (optional)

 


DIRECTIONS
1.Heat oven to 375 degrees Fahrenheit. Line 15 1/2×10 1/2×1-inch jelly-roll pan with foil and generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup of powdered sugar.

2. Beat egg whites in large bowl until soft peaks form and gradually add 1/2 cup of granulated sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. Gradually add remaining 1/3 cup of granulated sugar and continue beating 2 additional minutes.

3. Place red food color in liquid measuring cup and add water to make 1/3 cup. Stir together flour, cocoa, baking powder, baking soda, and salt. Add to egg yolk mixture alternately with colored water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.

4. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan and invert onto prepared towel. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end then place on wire rack to cool completely.

5. Prepare Cream Cheese Filling. Beat 1 package (8 ounce) softened cream cheese, 1 cup powdered sugar, 6 tablespoons softened butter or margarine, and 1 teaspoon vanilla extract in small mixer bowl until smooth. Carefully unroll cake and spread filling over cake. Reroll cake without towel. Wrap filled cake with wax paper and wrap again with plastic wrap. Refrigerate with seam down at least 1 hour or until ready to serve. Just before serving, sprinkle top with additional powdered sugar. Serve drizzled with syrup, if desired. Cover and refrigerate leftover cake roll. Makes 12 servings.

 

 

Find this recipe and more holiday treats at hersheyland.com