Red velvet roulade

Name: Red velvet roulade
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6-8
Cuisine: British/American
Ingredients: For the decorative sponge paste; 35g unsalted butter, softened; 35g icing sugar, 40g plain flour; 1 RSPCA Assured egg white; For the roulade; 175g plain flour, sifted; 2 tbsp cocoa powder; 1 tsp baking powder; 1/2 tsp bicarbonate of soda; 1/4 tsp salt; 4 large RSPCA Assured eggs; 1 tbsp vegetable oil, 130g caster sugar; 2 tbsp buttermilk, 1 tsp vanilla extract; 1 tsp white wine vinegar; Approx 1/2 tsp red food colouring; For the filling; 300g cream cheese, softened; 60g unsalted butter, softened; 400g icing sugar

Ingredients

For the decorative sponge paste

35g unsalted butter, softened
35g icing sugar, 40g plain flour
1 RSPCA Assured egg white

For the roulade

175g plain flour, sifted
2 tbsp cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
4 large RSPCA Assured eggs
1 tbsp vegetable oil, 130g caster sugar
2 tbsp buttermilk, 1 tsp vanilla extract
1 tsp white wine vinegar
Approx 1/2 tsp red food colouring

For the filling

300g cream cheese, softened
60g unsalted butter, softened
400g icing sugar

Method

This delicious cake looks amazing and can be served at teatime or as a dessert. Your family and friends will be on tenterhooks for this to be ready to eat. Keep an eye on them or they'll do a Noel Fielding and Sandi Toksvig and be nibbling when your back is turned!

Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 33 x 22cm swiss roll tray, or shallow baking tray.
Line the base with greaseproof paper and set aside.
For the decorative sponge paste, cream the butter and icing sugar together until light and fluffy, gradually adding the egg white and beating continuously.
Fold in the flour and spoon the mixture into a piping bag fitted with a plain piping nozzle.
Pipe a pattern across the greaseproof paper already placed on the baking tray; swirls, flowers, stars, snowflakes, hearts, it’s up to you!
Keep the tray in the fridge while you make the cake batter.
To make the roulade sponge, mix together the flour, cocoa powder, baking powder, bicarbonate of soda and salt in a medium bowl.
Whisk the eggs until thick, pale and fluffy. Add the oil and sugar, and beat until combined.
Then add the buttermilk, white wine vinegar, vanilla extract and red food colouring (start off with 1/4 teaspoon and add more if needed).
Gradually add the dry ingredients until you have a consistent texture.
Carefully pour the batter into the prepared pan and bake for 13 to 15 minutes, or until a thin skewer inserted into the centre comes out clean.
Dust a bit of icing sugar onto a clean tea towel. Once ready, immediately loosen the edges of the baking paper away from the edge of the tin and invert the sponge onto a cooling rack.
Once cool enough to touch, peel away the paper, then gently flip the cake (decorative pattern facing downwards) onto the sugar dusted tea towel.
Roll the sponge and the towel up together with the decorative side facing outward. Allow to cool completely on a wire rack, seam-side down.
For the filling, mix together the cream cheese and butter, then add the icing sugar, and beat until smooth and fluffy.
Gently unroll the cooled cake, and spread the filling over the (plain) inside of the sponge. Re-roll the sponge (without the tea towel) and chill seam-down for at least 1 hour before serving.