Yes, I proudly fall under the category of your stereotypical anti-Valentine’s day girl. “Why pick one specific day to celebrate our relationship?” “Why succumb to the commercial manipulation enforced on us by the corporate world that only feeds on people’s emotions?” I’m sort of like the Grinch of this bubbly, hearts filled, xoxo infested day.
But come on, I think we can all agree that the love for red velvet is undeniable. I mean look at it. Almost irresistible. Once you get your hands on a knock-out red velvet recipe, it can be the stuff of dreams. A moist, fluffy cake with just a hint of cocoa, and then that pile of cream cheese frosting becomes, literally and figuratively, the icing on the cake.
Add my fascination of red velvet cake, to my love for roll cakes, which are probably the easiest but fanciest looking cakes you can ever make, and you’ll have yourself the perfect non-valentine’s day celebratory cake.
The red cake and white filling create a dazzling contrast with each slice — it’s so pretty that there’s no need to go overboard with the decorations. Frost the cake with any remaining cream or give it a heavy dusting of plain powdered sugar. You can even try grating some white chocolate over the top.
One little thing I changed from the original recipe is that I made a mascarpone filling instead of the traditional cream cheese one simply because I wanted an excuse to make this filling again.
Whether you want to celebrate love with your significant other, love with parents or siblings, a friendship, a special birthday, or you just for no reason at all, this would be a fabulous cake to simply say…
“I love you. You’re important to me. Thank you for being a part of my life.”
In other news, Rou’s Sweet Corner is now on social media! And that’s just at tip of the exciting that’s coming!
Red Velvet Roll Cake with Mascarpone Filling
- 3/4 cup + 2 tablespoons all purpose flour + 2 Tablespoons cornstarch sifted together.
- 1 Tablespoon cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon canola oil
- 2 tablespoons buttermilk
- 1 teaspoon vinegar
- 2 teaspoon red food coloring
- pinch of vanilla powder (or 1 teaspoon vanilla extract)
For the Mascarpone filling:
- You can find the recipe here, where I used it for the Chocolate Roll cake.
- Preheat oven to 180 degrees C. Spray a sheet cake pan with nonstick cooking spray, line with wax paper, then generously spray again. On a flat surface, lay down a thin, clean kitchen towel and sprinkle with powdered sugar; set aside.
- In a medium sized bowl, sift together cake flour, cocoa powder, baking powder and salt. Set aside.
- In another bowl, using an electric hand mixer, beat eggs on medium speed for 2-3 minutes until frothy and pale yellow in color. Add sugar and oil beat until well- combined. Beat in buttermilk, vinegar, red food coloring, and vanilla.
- Reduce hand mixer speed to low and slowly beat in dry ingredients until just combined.
- Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until cake springs back when lightly touched in the center.
- Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the prepared kitchen towel. Gently peel off the wax paper and discard. Then, starting at the short end, slowly roll up the cake and the towel together. Set aside on a wire rack to cool. (around 20 minutes)
- In the meantime, prepare the mascarpone filling.
- Once cake roll is completely cooled, carefully unroll. Evenly spread filling over the surface of the roll. Then, roll the cake up again, cover with plastic wrap and refrigerate for at least one hour before serving.
Bon Appetit 🙂