Today’s recipe is from Imperial Sugar, who sent a link yesterday describing it as a last minute holiday dessert. Now I don’t always click on email links, but we’d been invited to dinner with friends and I wanted to take something a little more festive than chocolate cake. Red velvet cake in the form of a jellyroll seemed perfect.
And it was! The cake was very light, while the filling was rich, but gave the illusion of lightness thanks to the whipped cream. Here’s a less staged photo of the cake, which was actually longer before I trimmed it to fit a certain plate. If you are taking this to a small gathering, you could cut the cake in half, freeze 1 half, and take the remainder.
The instructions on Imperial were very thorough, so I’m linking you to their recipe for Red Velvet Cake Roll.It came together nicely, but I did have to make a few judgement calls regarding time and temperature.
#1. They say to bake it at 420 degrees F. I decided to go with 400 degrees F. I
#2. They provided visual clues rather than a bake time. I like visual clues, but also prefer a ballpark range, so I will tell you my cake was done in 18 minutes (at 400F).
#3. They used thick, red, gel instead of bottled red food coloring which was great because it only took a small amount rather than a whole bottle.
#4. I used a completely different cream cheese icing called Whipped Cream Cheese Icing because it has a lighter texture.
#5. I put most of the cream cheese icing on the cake, but reserved about 1/2 cup, put it in a decorating bag, snipped off the tip and squeezed it decoratively over the top. I made a pretty big snip in the corner so my lines of icing or less elegant, but still cute.
All in all it was a fun cake! I might branch out and try to come up with a slightly easier version, but I can’t say this one was really hard since the stand mixer does most of the work.
Whipped Cream Cheese Icing
- 1/2 cup heavy cream cold
- 8 oz cream cheese softened
- 2 oz unsalted or salted butter softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon juice fresh
- In a mixing bowl, beat the whipping cream until stiff peaks form and set aside.
- In a second bowl, beat the cream cheese, butter, confectioners’ sugar, vanilla and lemon juice until creamy.
- Stir the whipped cream into the cream cheese mixture.