Red Velvet Cake Roll Recipe

Ingredients

  • FOR THE RED VELVET BASE:

  • FOR THE MASCARPONE CREAM:

Directions

Ready to light up Christmas with a Red Velvet Cake Roll? A delicious cake with raspberries and mascarpone cream filling that will make your parties truly sweet and special. The fresh, delicate taste combined with an intense colour will win everyone over!

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Ingredients

FOR THE RED VELVET BASE:
80g flour
4 eggs
100g sugar + 3 tablespoons to sprinkle on the baked base
35g melted butter
1 packet of baking powder
1 packet of vanilla
300g fresh raspberries
FOR THE MASCARPONE CREAM:
180g mascarpone
60g powdered sugar
140g fresh cream

Steps

1

Use your Panasonic breadmaker to make the dough for the cake base.
Place the baking pan with the kneading blade into the breadmaker and use a programme that starts stirring right away (such as the pizza programme – Croustina no. 17)
Whip the eggs with the sugar and vanilla until light and frothy in your breadmaker.

2

Drip in the melted butter and stir a little bit more.

3

Using the Panasonic Slow Juicer, extract the juice from the raspberries and add it to the mixture. (If you want the roll to be a bright red colour, add a teaspoon of red dye gel as well).

4

Add the sifted flour and baking powder and stir.

5

Pour the mixture into a pan lined with baking paper and bake in a preheated conventional oven at 180°C for 12-14 minutes.

6

Once out of the oven, sprinkle it immediately with the sugar, cover it with the transparent film, roll it on the long side and let it cool for 30 minutes.

7

In the meantime prepare the cream. First, mix the mascarpone with half the powdered sugar. Then whip the cream with the other half of the powdered sugar. Combine the mascarpone and cream and mix them gently.

8

Take the roll again and unroll it, then spread the mascarpone cream on it.

9

Roll it up again on the long side and put the roll in the refrigerator until it’s ready to serve.

Enjoy

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Ingredients

FOR THE RED VELVET BASE:
80g flour
4 eggs
100g sugar + 3 tablespoons to sprinkle on the baked base
35g melted butter
1 packet of baking powder
1 packet of vanilla
300g fresh raspberries
FOR THE MASCARPONE CREAM:
180g mascarpone
60g powdered sugar
140g fresh cream

Stella Menna

Stella Menna
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