It was time for another Bake Sale at school. The Pumpkin Rolls had been such a success that we wanted a repeat. This time Sheila and I brain stormed and our thoughts ran from small Red Velvet Cakes to Red Velvet Rolls to Red Velvet Yule Logs. Perfect. A cake roll with a Yuletide twist. I had the perfect Red Velvet Cake Recipe, a classic that is very much like this one give or take a tablespoon of buttermilk and cocoa. This cake is a winner every time, in normal cake form that is; buttery, moist, and wonderful. Except this time…
One cannot make a cake roll come out of the pan when the recipe calls for lots of butter. It is a lot of eggs you want, not a lot of butter when making cake rolls. I should have known better. Hard lesson learned but my children were happy to get this moist pile of cake in their lunches everyday! I still will use this recipe for regular cakes though. Delicious. Even Maggie thinks so!
I quickly emailed Sheila to let her know not to use my cake recipe and she scoured the internet for a Red Velvet Roll recipe and found The Imperial Sugar Company’ Red Velvet Cake Roll Recipe. I knew right away that it had the correct wet to dry ingredients ratio to make a good roll and this time plenty of eggs. Happy to say this recipe was just right and came out perfectly each time. 18 times that is. I made eighteen of them using pretty much the same method as the Pumpkin Rolls. Only this time wet and dry ingredients separate.
One change I did make and Sheila agreed, was to reduce tha amount of red food coloring. We used 1 tablespoon for two cakes. One ounce per cake seemed a bit much for our poor livers to handle plus did alter the flavor in our opinions. Instead of the bright red we got a deep burgundy, very rich indeed.
We packaged these in a few layers of plastic wrap, as many of them were heading for the freezer until Christmas, then a layer of cellophane and raffia bows. A label attached along with a little bag of decorative mushrooms. I learned to make these by watching Sandra Lee one year.
Simply insert toothpick through a mini marshmallow then into the bottom of a Hershey’s Kiss. I used Hugs and Peppermint Kisses. Have you had the Peppermint Hershey Kisses yet? Very good and I love the red nonpareils inside. Anyway the mushrooms are the traditional decoration of a Yule Log and symbolize luck in Western Germany. Usually made from merigue, we needed mushrooms that would be easier to make, package, and travel well. The Kiss version was cute, whimsical and fit our needs. It is also traditional to cut off about an inch from one end of the cake and lay it on top of the roll to look like a branch had been cut off from the log. Then sprinkled with powdered sugar to look like snow, I think our Red Velvet Yule Logs turned out splendidly!
Red Velvet Cake Roll From Imperial Sugar
3/4 cup Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar
1 Tbsp. oil
2 Tbsp. buttermilk
1 tsp. vinegar
1 tsp. vanilla
1 oz. red food coloring
1/2 tsp. salt
1 tsp. baking powder
1/4 cup cocoa powder
3/4 cup cake flour, sifted
8 oz. cream cheese, softened
1/4 cup butter, softened
3 cups Imperial Sugar Confectioners Sugar
1 tsp. vanilla
Additional Imperial Sugar Confectioners Sugar or Dixie Crystals Confectioners Powdered Sugar, to dust cake
Optional glaze: White chocolate bits
Preheat oven to 350°F. Coat jellyroll pan (cookie sheet with sides) with cooking spray. Line with waxed paper. Coat with cooking spray. Beat the eggs for five minutes. Slowly add Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar and oil. Beat well. Add buttermilk, vinegar, vanilla and red food coloring. Sift together dry ingredients. Add slowly to liquid ingredients. Beat two minutes, until well combined. Pour batter into pan. Bake on middle rack for twelve to fifteen minutes, until the cake springs back when touched in center. Sprinkle a cloth dishtowel with Imperial Sugar Confectioners Sugar or Dixie Crystals Confectioners Powdered Sugar. Immediately turn cake out onto towel. Peel off waxed paper. Starting at narrow end, roll up cake and towel together. Place seam side down on rack to cool for thirty minutes. Combine filling ingredients. Beat well. Unroll cake. Spread filling over cake. Trim any rough edges. Re-roll the cake without the towel. Place seam side down, on cookie sheet. Dust with Imperial Sugar Confectioners Sugar or Dixie Crystals Confectioners Powdered Sugar. Refrigerate. When ready to serve, slice cake one inch thick. If desired, melt white chocolate in microwave for one minute. Thin with a little water. Stir until smooth. Drizzle over sliced cake or simply dust with additional Imperial Sugar Confectioners Sugar or Dixie Crystals Confectioners Powdered Sugar. Serves eight.
We sold each log for $12.00. Go to Sheila’s blog to see her Red Velvet Yule Log post.
For excellent Red Velvet Cake use Pinch My Salt’s Recipe.
Well I showed you the big mess in the BRK while I was baking…
See the cleaned up version here!
Tomorrow in BRK- Little Christmas Tradtitions at the House of BRK.