The Red Velvet roll is a scenic and irresistible variant of the classic American dessert we all know. Soft, moist, and with its characteristic velvety red color, this roll captivates at first glance thanks to the perfect contrast between the cocoa base and the white cream cheese filling, with its enveloping creaminess. In this recipe, I will guide you step by step to achieve a perfect, soft roll without cracks, with all the authentic taste of the Red Velvet… ready to become the protagonist of your table.
Here’s the recipe for the biscuit or roll:
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven, Electric oven
- Cuisine: International
- Seasonality: All seasons
Ingredients
- 3/4 cup sugar
- 4 eggs (whole)
- 3/4 cup all-purpose flour
- to taste vanilla flavor
- 3 1/2 tbsp butter
- 2 baking powder
- 1 tbsp unsweetened cocoa powder
- to taste red food coloring
- 7 mascarpone
- 7 oz cream cheese
- 5 whipping cream
- 3/4 cup powdered sugar
- to taste vanilla flavor
- 3 1/2 oz strawberries
- to taste raspberries
Tools
- 1 Electric whisk
- 1 Baking tray
- 1 Parchment paper
Steps
Beat the whole eggs
Place the 4 whole eggs in a large bowl with the sugar and a pinch of salt.
Beat with electric whisks for 8–10 minutes, until the mixture becomes very light, fluffy, and triples in volume.
This step replaces separate beating and ensures softness.Add the other ingredients
Lower the whisk speed and add slowly:
melted but cold butter, and the vanilla. Mix until everything is well blended.
Add the red gel food coloring and continue mixing until the color is uniform.In a second bowl, sift: flour, cocoa, and baking powder.
Add the powders gradually to the beaten mixture, mixing gently with a spatula from bottom to top so as not to deflate the mass.Bake the biscuit dough
Line a rectangular baking tray (about 12×16 inches) with parchment paper.
Pour the batter and level with a spatula.
Bake in a preheated oven at 356°F for 10–12 minutes.
Remove from the oven and immediately invert the base onto another sheet of parchment paper.
Gently remove the baking paper and roll up while still warm, using the clean paper to assist.
Let it cool completely rolled.Fill and roll
When the base is cold, unroll it gently.
Spread your preferred filling, often cream cheese frosting.
Roll the dessert again, squeezing but without breaking the base.
Wrap in plastic wrap and put in the fridge for 1–2 hours.1. Whip the cream
Place the very cold cream in a bowl.
Whisk it with electric beaters until achieving a firm but not too stiff texture.
Store in the refrigerator.
2. Prepare the creamy base
In another bowl, place mascarpone and Philadelphia.
Add the sifted powdered sugar.
Beat with the beaters for 30–60 seconds, just enough to obtain a smooth cream.
Do not overwork to avoid the cream becoming liquid.
3. Combine cream and cream base
Incorporate the whipped cream gradually, using a spatula.
Make gentle movements from bottom to top to avoid deflating the cream.
Add vanilla if you want it scented.
Taste: adjust sweetness by adding more powdered sugar if necessary.
Tips
Beat eggs and sugar very well: it’s the secret to a soft roll without separating.
Always use gel food coloring for an intense red.
If you’re afraid it may break, you can slightly moisten the base with milk and vanilla before filling.
