Red Velvet Cake Roll
- 1 cup (4 1/2 ounces) all-purpose flour
- 2 tablespoons unsweetened natural cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (4 fluid ounces) milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon 1 teaspoon apple cider or white vinegar, 5% acidity
- 4 ounces unsalted butter , at room temperature
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1 large egg, lightly beaten
- 1 tablespoon liquid red food coloring (1/2 fluid ounce)
- One 8-ounce package cream cheese, at room temperature
- 5 ounces white chocolate, melted
- 2 ounces unsalted butter, softened
- 1/3 cup (1 1/4 ounces) powdered sugar, sifted
- 1 teaspoon pure almond extract
- 1 cup (4 to 5 ounces) red raspberries, picked over for stems (optional)
- Powdered sugar for decoration
- Red raspberries, picked over for stems, for serving
- This recipe is vegetarian
- Produce
- Raspberries, red (1 cup)
- Raspberries, Red (1)
- Condiments
- Apple cider or white vinegar (2 teaspoon)
- Cooking & Baking
- All-purpose flour (1 cup)
- Almond extract, pure (1 teaspoon)
- Baking soda (1/2 teaspoon)
- Cocoa powder, unsweetened natural (2 tablespoons)
- Granulated sugar (3/4 cup)
- Liquid red food coloring (1 tablespoon)
- Powdered sugar (1/3 cup)
- Powdered sugar (1)
- Salt (1/8 teaspoon)
- Vanilla extract, pure (1 teaspoon)
- White chocolate (5 ounces)
- Dairy
- Butter, unsalted (6 ounces)
- Cream cheese (1 8-ounce package)
- Milk (1/2 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published April 16, 2008 (4 years ago).
30 people saved this recipe.
