Need an easy cake that looks like you slaved all day?
December is always a challenge. It’s crazy busy for everyone, rushing around preparing for holiday parties, buying those perfect Christmas gifts and lots and lots of baking and cooking. This year however, we will always remember…
It all started on the afternoon of Dec 21st. I was getting the house ready for my husband’s family party – 13 guests coming over for the big turkey feast. All was going well… then a huge ice storm hit Toronto and power went out to nearly 500,000 homes, including mine and all our family. Party cancelled.
One day passed, no power.
Two days passed, no power. My family party was cancelled – no one had power yet.
Three days passed. A very dark and chilly Christmas Eve with temps outside at -14 degrees C.
Day Four – Christmas Day – somehow Santa was able to find us, but still no power. Then, a flicker… could it be … a miracle? Yes! At 3:00 p.m. Dec 25th the power came back on!!!
Yah!
So sorry for the wait, but now you know why. Here is an awesome cake, that would have been great for Christmas Day gatherings. How about you make it for New Years Day instead!
Red Velvet Cake Roll with Berry Mascarpone Filling
EMAIL Recipe Share on FacebookIngredients
- 4 eggs
- 3/4 cup sugar
- 1 oz. red food colouring
- 2 Tbsp buttermilk
- 2 Tbsp canola oil
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 3/4 cup cake flour
- 1/4 cup cocoa
- 1 tsp baking powder
- 1/2 tsp salt
- Confectioner's sugar
- 1/2 cup fresh raspberries
Instructions
- Preheat oven to 350ºF. Spray a 15 " x 1" baking pan with cooking spray. Line with waxed paper and grease again. Set aside.
- Combine flour, cocoa, baking powder and salt in a small bowl. Set aside.
- In a large bowl beat eggs on high for 3 minutes. Gradually add sugar, beating until it becomes thick and lemon-coloured. Beat in food colouring, buttermilk, oil, vinegar and vanilla.
- Fold flour mixture into eggs mixture. Spread into prepared pan.
- Bake for 10-15 minutes, making sure not to overcook. Cool for 5 minutes.
- Spread out a kitchen towel and dust with confectioner's sugar. Invert the cake on to the prepared towel. Peel off the waxed paper and GENTLY roll up the cake like a jelly-roll. Let cool completely.
- Prepare frosting (see below). Unroll cake; spread filling over cake to withing 1/2 inch of edges. Sprinkle with raspberries;spread our evenly. Roll up again. Place seam down on a serving dish and dust with additional confectioner's sugar. Refrigerate for 1 hour. Keeps well for 24-48 hours.
Notes
A huge thank you to our 2013 EIEO Cake of the Month sponsor – Manitoba Canola Growers. We are happy to report they will be back with us in 2014!!
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