My apology for not sharing any new recipe last week because I was busy baking for Chinese New Year cookies for my family.
Plus, the workload and pressure from my day job has been pacing up and I was feeling pretty flat-out and could easily fell asleep within seconds.
Are you feeling as tired as me? Perhaps, we should all take a break from Chinese New Year preparation and bake something different.
How about baking this cottony soft Red Velvet Chiffon Swiss Roll with light cream cheese filling for the coming Valentine's day?
One of our fav cakes... Light. Cottony soft. Creamy. Sweet and Tangy! We love this cake. Do you? Happy Baking
Cottony Soft Red Velvet Chiffon Swiss Roll with Light Cream Cheese Filling
I love this cake!!! It has made me discover that the addition of white vinegar and baking soda (also known as the key essential ingredients in red velvet food) can make chiffon cake rise so well, resulting it to be extra spongy, flexible and easy to handle for rolling.
Got a minute? Please watch my 1-minute summary video to see how I baked this cake and I hope that you will fall in love with this recipe too.Music: Bensound
My son said that I'm always good in creating really nice red velvet food for him. So, if you are looking for more red velvet recipes to bake for this Valentine's day, I wonder if you might want to try...
Red Velvet Cupcake Pops at here
Red Velvet Cupcakes at here
Red Velvet Whoopie Pie at here
Stir-and-Bake Red Velvet Crackle Cookies at here
Like Tim Hortons Red Velvet Cookies with Cream Cheese Filling at here
Mix-and-Cook Red Velvet Waffles with Cream Cheese Drizzle at here
Or THIS Cottony Soft Red Velvet Chiffon Swiss Roll with Light Cream Cheese Filling!
If you like this or my other red velvet recipes, please LIKE, SHARE and FOLLOW my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBCRIBE my YouTube channel at here. I just want to say that your support means a lot to me and will help to motivate me to bake and share more in the future! Thank you!!!Here's the recipe.
IMPORTANT: Please use the exact weight and make sure that all cake base ingredients are at room temperature.
Make one Swiss roll (unrolled size: 35 x 25 cm / 10 x 14 inches)
For the egg white mixture:
175g egg whites - about 5-6 large but please use exact weight.
80g caster sugar
For the egg yolk mixture:
75g egg yolks - about 4-5 large but please use exact weight.
65g milk
60g vegetable oil, preferably something neutral tasting
1/2 tsp vanilla paste or extract
1/2 tsp white vinegar
1 tsp red food coloring or 1/4 tsp red Wilton colouring gel
90g cake flour
8g cornflour
2g cocoa powder - non or Dutch processed, preferably non-Dutch processed
1/2 tsp baking powder
1/4 tsp baking soda or 1/8 tsp if you are sensitive to the bitter baking soda aftertaste
a pinch of salt to taste
For the filling:
50g cream cheese, regular with 29% fat, soften at room temperature
20g icing sugar, sifted
150ml whipping cream with 35% fat, cold
1/2 tsp vanilla paste or extract
Preheat oven to 180°C / 350°F. Line baking tray with baking paper.
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in lowest speed for at least 10 mins to stabilise the egg white mixture.
While beating, proceed to mix the egg yolk mixture:
In a large mixing bowl, combine egg yolks, milk, oil, vanilla, vinegar and red colouring. Use a hand whisk to mix until combined. Sift cake flour, corn flour, cocoa powder, baking powder and baking soda into egg yolk mixture and use a hand whisk to mix until all are well-incorporated. Set aside.
Back to beating the egg white mixture:
Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to the next higher speed and continue to beat until stiff peaks form. The egg white mixture should be very smooth with tiny bubbles. Do not over-beat the mixture or use too high speed to beat the mixture.
Combine egg yolk and white mixtures:
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into baking tray. Use a spatula to spread the batter evenly and gentle tap the filled tray on the kitchen top to remove any large bubble.
Bake for 16-17 mins or until the cake is well-risen and fully cooked.When done, remove cake (with its baking paper) from the tray immediately and transfer it onto a wire rack to cool. After about 5 mins of cooling, flip the cake onto a clean baking paper and remove the used baking paper at its bottom. Allow the cake to cool completely.
To assemble:
Use a spoon to beat cream cheese and icing sugar until combined and fluffy. Set aside.
Use an electric mixer or a cream whipper, whip cream and vanilla until stiff peaks form.
Place cake with the skin side down on a clean baking paper. Use a knife to trim off about 0.5 cm from both the shorter sides of the cake.
Spread thin layer of whipped cream (with vanilla) evenly on the cake. Spoon all of the cream cheese mixture along one short end of the cake that is closer to you. Roll the cake from the shorter end (that is closer to you) along the longer side to form a Swiss roll.
Wrap in clean baking paper and then in cling wrap. Allow cake to firm up into its shape for about 1 hr or overnight in the fridge.
Trim off both sides of the cake. Slice and serve. Enjoy!!!
Keep any leftover cake in an airtight container, then in a fridge for up to 3 days.
