Steps for the Red Velvet Roll

• To make this delicious red velvet roll, first prepare the soft roll. In a large bowl, beat the eggs with the sugar and vanilla essence for 15 minutes until they become foamy and whitish, add the red gel food coloring from the brand ‘decora’ (I mainly recommend this food coloring because I find it the best for achieving the right color), also pour in the sunflower seed oil in a stream and continue to whip. Finally, add the flour and unsweetened cocoa powder previously sifted with baking powder and salt, and mix again with a spatula from the bottom up without deflating the mixture until you get a smooth and homogeneous mixture. Line a rectangular baking sheet or oven tray of 12×16 inches with damp and wrung-out parchment paper and pour the mixture leveling well with a smooth spatula. Bake in a preheated static oven at 350°F for about 15 minutes.

  

• When the base is ready (obviously do the toothpick test), place the hot roll on a clean and moistened kitchen towel. Carefully detach from the parchment paper and roll up with the help of the towel, closing the towel inside the roll. Close tightly and let cool at room temperature. Now prepare the filling. In a bowl, whip the well-chilled mascarpone from the fridge with the fresh cream and powdered sugar using electric whisks until you get a fluffy cream. Retrieve the roll, unroll and fill with the mascarpone cream, the leftover will be used for the final decoration. Roll up gently and put in the fridge to firm up for a couple of hours.

  

• Then decorate the surface of the roll with dollops of whipped cream and sliced strawberries. Place back in the fridge to firm up for half an hour and then serve. And here is your red velvet roll. I hope you like this latest recipe of mine, see you next time, friends.