If you love a dessert that’s both beautiful and delicious, then a Swiss roll cake is a perfect choice. This light, airy cake rolled up with a luscious filling is a delightful treat for any occasion. Even better, a red velvet version takes this classic to the next level! With its vibrant color and rich flavor, this Red Velvet Swiss Roll is sure to impress.
The Key to a Perfect Red velvet Swiss Roll
One of the most important things when making a Swiss roll is to ensure the cake stays soft and flexible. This prevents cracking when you roll it. To achieve this, bake the cake just until it’s done—overbaking can make it dry and difficult to roll. Also, rolling the cake while it’s still warm helps set its shape, making the final assembly much easier.
What makes this Red Velvet Swiss Roll so special is the cream cheese filling. It’s smooth, slightly tangy, and pairs beautifully with the cake’s subtle chocolate flavor. The key to a perfect filling is to whip it until it’s light and fluffy. That way, every bite melts in your mouth!
Assembling Your Red velvet Swiss Roll
Once the cake has cooled and the filling is ready, it’s time for the fun part—rolling it up! Carefully spread the cream cheese filling evenly over the cake, then gently roll it back up. Don’t worry if a little filling oozes out—that just means it’s extra delicious!
Final Touches
For an elegant finish, dust the cake with powdered sugar or drizzle it with melted chocolate. If you want to make it even more Eye-catching, add a few fresh berries or a dollop of whipped cream on top. Then, slice and serve to enjoy the perfect balance of flavors and textures.
Whether you’re celebrating a special occasion or just craving something sweet, this Red Velvet Swiss Roll is sure to satisfy. It’s light, creamy, and absolutely delicious. So, gather your ingredients and give this beautiful dessert a try—you won’t regret it!
Enjoy baking, and most importantly, enjoy every bite!
Red velvet Swiss roll
Ingredients for Red velvet Swiss roll
4 Eggs, Large
¾ Cup (150g) Sugar, White granulated
15ml Oil, Sunflower
¾ Cup (95g) Flour, white, all-purpose
¼ Cup (20g) Cocoa powder, Unsweetened
5ml Baking powder
2.5ml Salt
30ml Buttermilk
5ml Vinegar, white distilled
5ml Vanilla extract
30ml Red liquid Food Coloring (Or 10ml red gel food coloring)
Powdered sugar, optional for decoration
Ingredients for Cream cheese filling
226g Cream cheese plain, cold (like Philadelphia or Kiri)
½ Cup (113g) Butter, Room temperature
1 Cup (120g) Icing sugar, sifted
5ml Vanilla Extract
Directions
Preheat your fan-assisted oven to 180˚C. Line a 15×10-inch cake roll pan with parchment paper, making sure to cover the sides and leave an overhang. This will help you lift the cake out after it has baked. Set the prepared pan aside for later.
Start by sifting together the flour, cocoa powder, baking powder, and salt. Set this aside for later. Using a stand mixer, add the eggs to the mixer’s bowl and mix until light and fluffy. This should take around 5 minutes. While mixing, slowly add the sugar, followed by the oil.
Next, add the buttermilk, vinegar, vanilla extract, and red food coloring. Mix until well combined. Add the flour mixture and mix only until just incorporated. Pour the batter into the prepared cake pan.
Ready to Bake
Bake for 10-15 minutes or until the cake is baked. You can test if it is done by inserting a toothpick into the center of the cake. If it comes out with only a few crumbs attached, it is baked. Be careful not to overbake the cake.
Carefully lift the baked cake out of the pan using the parchment paper and place it on a wire rack. Allow the cake to cool for a few minutes, or until most of the steam is released—this should take about 4 minutes. The cake should still be hot. Do not remove the parchment paper. Start rolling up the cake from the short side into a tight roll. Leave the cake to cool completely on a wire rack.
Making the Icing
While the cake is cooling, prepare the icing. Beat the cream cheese and butter together with an electric mixer until just combined. Add the icing sugar and vanilla extract and mix until just combined. Place the icing in the fridge if the cake is still cooling.
Decoration
Once the cake has cooled, carefully unroll it. Spread the cream cheese icing evenly over the cake, then re-roll it. Allow the cake to rest in the fridge for 1-2 hours or overnight to allow the icing to set. If resting overnight, wrap the cake in cling wrap to prevent it from drying out.
When ready to serve, unwrap the cake if necessary and dust with icing sugar. Slice into 12 pieces and serve. For clean, neat cuts, clean your knife after each slice.
Enjoy!
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