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Red velvet roulade

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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!


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
  • 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 it 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.
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