Red Velvet Swiss Roll !

Tilbake til oppskriften på norsk !

What is a red velvet cake?

I have over the years believed that it had its out come from New York City, but I have recently read a bit about this cake, and found that the original is the pride from the South states back in the old days.

Red velvet is  a cake in 3 – 4 layers of cream cheese frosting between each layer and covered with cream cheese frosting.
It is a chocolate cake with a lower cocoa powder content than any regular chocolate cake.
The recipe should also include butter milk. Red Velvet faithful companion trough out this years , is pecan-nuts. So it can be added if desired.

Today I figured out a  Swiss Roll  that will taste and look a little bit like it`s «big sister» the cake.

• 4 eggs
• 5.7 oz (160 gr )
  
• 1 tbsp water
  
• 1 oz cocoa powder (about 2.5 tablespoons) (25 gr)
  
• 1 teaspoon baking powder
• 4.6 oz flour (130 gr)
  
• pinsh salt
• 1 teaspoon vanilla extract
  
• 4 tablespoons butter milk (or mix milk with sour cream or cream fraish)
• 1 teaspoon vinegar
• 1 to 2 teaspoons red paste food color.

Remember that the eggs must be at room temperature.

Start by whipping  egg and sugar fluffy. Beat for about 10 minutes on high speed, add 1 tablespoon water and whipp for 5 minutes more.

Sift together all dry ingredients in a bowl separately.

Mix all liquid ingredients in a bowl and stir in color.

Vinegar can be of several brands, at  max 7%.
I use a 5% Apple cider vinigar.

AmeriCares color I bought at:
TomsAnn Cake Art supplies

Gently fold into the dry ingredients and then the liquid.
Preferably use a rubber spatula, so most of the air stays in the batter.

Divide the batter into a large roasting pan, lined with baking paper.

Bake 330 F degrees for 15 minutes.
Cool.
If there is some time from the cake is baked  until it shall be rolled together with the cream, draw it on the baking paper out of pan down on the couter, and place the pan over as  a lid,  so it does not dry.

Recipe:
Velvety cream cheese Frosting!

Put the the cake on the couter with the paper turning up and gently pull it of. Then put it on a piece of baking paper and devide the frosting evenly . The top 2″ should be without frosting.
Start slowly  rolling  the cake  without using too much pressure.
Turn the cake and place  it is on the bit without frosting.
I wrapped my roll into the baking paper and put it in the fridge for two hours.

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