Perfect red velvet roll for holidays and special occasions, from Christmas to Valentine’s Day, very easy to make, a simple sponge cake filled with mascarpone cream, without eggs, with a bit of homemade berry jam made in 5 minutes, and decorated with more berries, raspberries, and blueberries, but if you want you can also use simple strawberries. I thought of getting ahead for Valentine’s Day and preparing a good treat in advance, to freeze without decorations. Actually, there are 2 logs as in the photo, one I decorated and enjoyed immediately for a family lunch with my sister-in-law, and the other without decorations I froze, so when needed I just have to defrost it the day before. Of course, the red velvet log can always be prepared and not only on special occasions, but it can also be prepared without coloring, or it can be prepared with cocoa by replacing part of the flour with the same weight of bitter cocoa powder, and thus prepared simply every time we want to treat ourselves, or we need a good easy-to-make dessert at home with guaranteed success.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients for Red Velvet Roll
- 3/4 cup all-purpose flour
- 2 1/2 tbsps potato starch
- 4 eggs
- 10 g red powder food coloring
- 1 1/2 tbsps unsweetened cocoa powder
- 1 tsp honey
- 2/3 cup sugar
- 1 1/4 cups mascarpone
- 1 1/4 cups whipping cream
- to taste powdered sugar
- 3/4 cup berries
- 1 tbsp sugar
- to taste raspberries
- to taste blueberries
- to taste fresh mint
Tools for Preparing Red Velvet Roll
- 1 Bowl
- 1 Electric Beater
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Spatula
Steps for Preparing Christmas Red Velvet Roll
In a large bowl, beat eggs and sugar with electric whisks to obtain a fluffy and frothy mixture.
Add honey and mix again. Set the beaters aside, and with a spatula, using upward movements, gradually add the sifted flour, starch, cocoa, and coloring.
Pour onto a baking sheet lined with parchment paper, spread over the entire surface and bake for about 10 minutes at 356°F. Once cooked, remove from the oven and roll up immediately with the parchment paper, then wrap in a tea towel.
In a clean, large bowl, whip the cold fridge cream with clean electric whisks. Then add the mascarpone and adjust to personal taste if you want to add a bit of powdered sugar. Keep in the fridge until ready to use.
Place the berries in a pan, I use frozen ones, cook them for a few minutes in a pan with a tablespoon of sugar to create a kind of jam. Put in a bowl and let cool.
Gently open the sponge cake and unroll it. For convenience, I divided the sponge cake in half and prepared 2 rolls, one to consume immediately and one to freeze.
Open the sponge cake and fill it by covering the surface with a generous layer of cream, leaving some for decorations.
Add a strip of berry jam in the center and roll following the same direction in which you rolled the hot sponge cake.
Decorate with a pastry bag with a star-shaped tip, garnish with washed and dried fresh fruit and a few sprigs of fresh mint.
Keep in the fridge for a few hours before enjoying.
If you prefer a moist sponge cake base, you can wet it with a vanilla, fruit, or alchermes syrup, just prepare 100g of water with a tablespoon of sugar and bring to a boil with the desired flavor.
