Better Homes And Gardens Red Velvet Cake Roll

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Red Velvet Cake Roll

Credit: Jason Donnelly

Recipe Summary test

prep:

30 mins

stand:

30 mins

bake:

12 mins

total:

1 hr 12 mins

Servings:

Yield:

1 slice each

Nutrition Info

Ingredients

Ingredient Checklist

4 eggs
⅓ cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon vanilla
⅓ cup granulated sugar
1 tablespoon red food coloring
½ cup granulated sugar
Powdered sugar
1 cup frozen light whipped dessert topping, thawed
½ cup light sour cream
½ teaspoon vanilla

Directions

Instructions Checklist

Step 1

Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour, cocoa powder, and baking powder; set aside.

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Step 2

Preheat oven to 375°F. In a medium mixing bowl beat egg yolks and 1/2 teaspoon vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved. Beat in food coloring.
Step 3

Thoroughly wash beaters. In another mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.
Step 4

Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack.
Step 5

For filling, in a medium bowl fold together dessert topping, sour cream, and 1/2 teaspoon vanilla. Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for up to 6 hours. Sprinkle cake with additional powdered sugar.

Nutrition Facts

Per Serving:

144 calories; fat 4g; cholesterol 78mg; saturated fat 2g; carbohydrates 24g; mono fat 1g; sugars 18g; protein 3g; vitamin a 145.8IU; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 20.2mcg; vitamin b12 0.2mcg; sodium 72mg; potassium 62mg; calcium 60.6mg; iron 0.7mg.