I love a rolled cake. Last year I made this Chocolate Peppermint Roll for Christmas which gave my traditional Christmas pudding a run for it's money. Since then I've made this divine Fudgy Chocolate Chestnut Roulade (which is just a fancy way of say Fudgy Chocolate Chestnut Roll) and just recently I made this utterly delicious Pumpkin Cream Cheese Roll which is just a fancy way of saying Pumpkin Cream Cheese Roll, no wait a minute??... Anyhooo, I love a rolled cake. They just roll of my tongue, I mean onto my tongue.
Red Velvet Swiss Roll with Mascarpone Cream
slightly adapted from Donna Hay
For the Cake:
75g cake flour
1 teaspoon baking powder
2 tablespoons cocoa powder
110g caster sugar
1/2 teaspoon of red food colouring (I use the colour gels which are very concentrated.
If you're using the liquid, just add enough to give you the intensity of colour you desire.)
50g unsalted butter, melted
2 tablespoons caster sugar, extra for sprinkling
80g icing sugar
For the Mascarpone Cream:
35g icing sugar
1 teaspoon vanilla extract
250g mascarpone cream
Make the Cake:
Preheat the oven to 180 degrees C. Grease a 37cm x 26cm x 2.5cm baking tray with cooking oil spray and line it with baking paper.
Sift the flour, baking powder and cocoa powder together three times. Set aside.
In the bowl of an electric mixer fitted with the whisk attachement, whisk the eggs, caster sugar and food colouring together for about 12 minutes, until tripled in volume. Sift half the flour mixture over the egg mixture and using a large metal spoon, gently fold it in. Sift the remaining flour mixture over the batter and fold gently again. Finally add the butter and fold until just incorporated. Pour the batter into the prepared tray and level it off with a spatula. Bake for 14-16 minutes, until a toothpick comes out clean when inserted into the centre of the cake.
While the cake is baking, place a large piece of baking paper on a work surface and sprinkle it with the extra caster sugar. When the cake is ready, take it out of the oven and immediately turn it out onto the prepared paper. Remove the paper from the top of the cake. Using the sprinkled paper and starting from one of the shorter edges, gently roll the cake up. Cover it with a clean cloth and leave it to cool completely. I popped mine into the refrigerator to chill after it had cooled a little.
Make the Mascarpone Cream:
In the bowl of an electric mixer fitted with the whisk attachement, whisk the cream, icing sugar and vanilla until soft peaks form. Add the mascarpone and whisk until thickened.
Assemble the Cake:
Unroll the cake, taking care not to crack the cake, and gently spread the mascarpone cream evenly over it. Gently roll the cake to enclose the filling. Sprinkle icing sugar onto a baking tray and roll the cake in it to coat. Trim the edges and serve.