Pink Velvet Roll
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- 4 eggs
- 3/4 cup extra fine granulated sugar
- 1 tbsp oil
- 2 tbsp buttermilk
- 1 tsp cider vinegar
- 1 tsp vanilla extract
- 1 drop or small dab of Wilton rose gel food coloring (Americolor pink would also work)
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Swiss buttercream filling
- 1/4 cup sugar
- 1 large egg white (use two whites if your eggs are small)
- 12 tbsp unsalted butter (1 1/2 US sticks)
- 1/2 tsp vanilla extract
- Whisk egg white(s) and sugar together in a large heat-proof bowl over a pot of simmering water. Whisk constantly until the sugar melts into the egg white. Check consistency by rubbing a bit between two fingers. If sugar granules remain, keep heating/whisking.
- When sugar and egg white are blended, transfer to a stand mixer. Whip until the mixtures doubles in size. Add vanilla extract, and then whip in softened butter a little at a time until mixture has thickened to buttercream icing consistency.
- Preheat oven to 350 degrees. Grease a 9x13 jelly-roll pan with white vegetable shortening and line with parchment; grease parchment paper.
- In a large bowl, beat eggs with a hand mixer for 5 full minutes - set a timer if you need to! Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter.
- With the mixer still running, slowly add sugar and oil to the whipped eggs. Next, add buttermilk, vinegar, vanilla extract and food coloring (add food coloring a little at a time until desired color is achieved).
- Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined.
- Pour batter into prepared pan and tilt pan to distribute batter evenly.
- Sprinkle a cotton tea towel with powdered sugar and rub sugar into the towel with your hands. Terry-cloth towels and towels with texture (such as waffle pattern) are NOT ideal for making cake rolls.
- Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers.
- When cake is baked turn it out onto the tea towel - do this without delay! Peel off parchment and immediately roll cake into the tea towel, beginning at the narrow end. Roll tightly and as evenly as possible. Place rolled cake on a wire rack seam-side down and let cool completely.
- Carefully unwrap/unroll velvet cake, allowing the most tightly rolled end to curl slightly (see video). Frost inside with Swiss buttercream and roll cake tightly. Cut into pieces with a serrated knife and serve.
- Pretty when garnished with sweetened whipped cream and glace' or maraschino cherries.
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