Red Velvet Cake Roll

red velvet roll CCB

Red Velvet Cake Roll

Yield: 10-12 servings

INGREDIENTS:

3/4 cup cake flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 tablespoon canola oil
2 tablespoons buttermilk
1 teaspoon vinegar
1 oz red food coloring
pinch of vanilla powder (or 1 teaspoon vanilla extract)

For the cream cheese filling:
8 oz. cream cheese, room temperature
1/4 cup (4 tablespoons) unsalted butter, room temperature
2-3 cups confectioners powdered sugar
pinch of vanilla powder (or 1 teaspoon vanilla extract)

 

DIRECTIONS:

Preheat oven to 350 degrees F. Spray a 10×15 inch jelly roll pan with nonstick cooking spray, line with wax paper, then generously spray again. On a flat surface, lay down a thin, clean kitchen towel and sprinkle with powdered sugar; set aside.

In a medium sized bowl, sift together cake flour, cocoa powder, baking powder and salt. Set aside.

In another bowl, using an electric hand mixer, beat eggs on medium speed for 2-3 minutes until frothy and pale yellow in color. Add sugar and oil beat until well- combined. Beat in buttermilk, vinegar, red food coloring, and vanilla.

Reduce hand mixer speed to low and slowly beat in dry ingredients until just combined.

Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until cake springs back when lightly touched in the center.

Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel that has been sprinkled with powdered sugar. Gently peel off the wax paper and discard. Then, starting at the short end, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.

In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an electric hand mixer, beat together cream cheese and butter until smooth and well-combined. Beat in powdered sugar until well incorporated.

Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, cover with plastic wrap and refrigerate for at least one hour before serving.

 

source:  culinarycouture

Chocolate Roll with Walnuts & Dulce de Leche Buttercream

chocolate roll cake LTBB

Chocolate Roll with Walnuts & Dulce de Leche Buttercream

INGREDIENTS

For the Roll
3 eggs
1.5 cups sugar
1.5 cups sour cream
1 1/4 cups all purpose flour
1.5 tsp baking soda  + 1 Tbsp vinegar
1/4 cup cocoa powder, sifted

Walnut Filling:
3/4 cup ground or finely chopped walnuts
1/3 cup sugar
2 Tbsp water
1 Tbsp butter

Caramel Frosting:
2 sticks (225 grams) butter, unsalted, room temperature
1 cans dulce de leche

Chantilly Cream:
1 cup heavy cream (at least 33% fat content)
1/3 cup sugar
1 tsp vanilla extract

Chocolate Ganache:
75 mls heavy cream
1/3 cup semi-sweet chocolate chips or chopped dark chocolate
2 tbsp corn syrup

chocolate roll cake LTBB2

DIRECTIONS:

 Make the Roll:

  1. Preheat oven to 350F with the baking rack in the middle. Line a jelly roll pan (18 inches x12 inches) with parchment paper. Set aside
  2. Whith a stand mixer or a whisk whip together eggs & sugar until pale and fluffy, about 3-4 minutes. Add the sour cream and whip together for of couple seconds until incorporated. Add the flour, whisk to incorporate, then add the mixture of vinegar & the baking soda and whisk again. Sift in the cocoa powder and whisk one more time to create a smooth and lump free batter. Stop whisking as soon as the batter is smooth and lump free.
  3. Pour the batter onto a parchment lined baking sheet and smooth it out with a spatula. Bake for about 15 minutes or until a toothpick inserted in the middle comes out clean. Do not overbake or the cake will be dry and will be more prone to cracking as you roll it.
  4. Once baked, remove from the oven and run a knife along the inside edge of the cake pan. Sift some powdered sugar all over the top of the hot cake. Cover with a clean kitchen towel or a paper towel and roll the cake roll together with the parchment paper still attached to it into a tight roll. Allow to cool on a cooling rack completely.
  5. chocolate roll cake LTBB3

chocolate roll cake LTBB4

Meanwhile work on the caramel frosting:

  1. Whisk 2 sticks of room temperature butter on high until white in color and fluffy, scraping down the sides of the bowl 2-3 times, about 4-5 minutes. Add dulce de leche in 2-3 additions whipping in between each addition to fully incorporate the dulce de leche. Once the last addition of dulce de leche has been made, only whip until it is incorporated. Overwhipping at this point will make the frosting run. Scrape down the sides to make sure there’s no stray lumps of butter. If you have added the dulce de leche and the frosting became too runny, refrigerate until firmer.

Also make the walnut filling:

  1. Combine the sugar and water and let the sugar melt. Add butter and stir until fully dissolved and incorporated. Allow the mixture to boil on medium heat until the caramel starts to change color, about 2-3 minutes. Add the walnuts, cook for another minute or two and remove from the heat. Allow the mixture to cool completely.
  2. chocolate roll cake LTBB5

How to assemble the cake roll:

  1. Once the roll is completely cool, carefully unroll it and spread the frosting around into an even layer. Top with walnuts and spread them around to evenly coat. Now starting with narrow edge of the roll, unpeel the parchment paper off the cake as you roll it into a tight roll. Don’t worry if the cake roll cracks, it will be covered by cream later so the crack will not be visible. Use the same paper that was just peeled off to cover the roll and place in the freezer while you work on your whip cream and the ganache for decoration.

 

Make the Chantilly Cream:

  1. Combine the heavy whip cream, sugar and vanilla and whisk on high until fluffy and hold shape, about 3-4 minutes.

Make the Chocolate Ganache:

  1. Heat cream until very hot, or almost boiling and add chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt. Stir with a whisk or a spoon until glossy and homogeneous. Add corn syrup or glucose & stir until it’s well incorporated into the chocolate & smooth.
  2. Place the bowl or cup with ganache into another bowl or cup filled with cold water. Stir the chocolate slowly allowing it to cool to room temperature, or until it’s thick enough that it will form a drizzle when poured down the inside of the cup (about 10 minutes).

chocolate roll cake LTBB6

To decorate:

  1. Cover the sides of the serving platter with foil making sure that some of it will be about ½ inch under the roll. Transfer the roll to the platter. Cover the cake with a thin layer of cream. Remove the two pieces of foil that were along the long sides of the roll. Pour over and spread the ganache along the top of the roll, letting the chocolate drizzle down. Using a sharp serrated knife, carefully cut off the two ends of the roll exposing the beautiful design of the roll inside.
  2. Using an Ateco 844 closed star tip ⅜” (or any star design tip) pipe out the design on top of the cake like shown on the picture. Description of piping: starting from one edge of the cake roll pipe out one shell in the middle by pushing the cream out and as you pull away release the pressure. Then using the same technique pipe out two shells on each side of the first shell. Continue all along the top of the cake.
  3. Refrigerate roll until ready to eat. Depending on preference could be served at room temperature or cold from the fridge.

chocolate roll cake LTBB7

source:  letthebakingbeginblog

Homemade Ho Hos

homemade Ho Hos

Homemade Ho Hos

Yields:  12 pcs

INGREDIENTS:

 

Brownies:
1 cup milk chocolate chips
1 cup dark chocolate or semi-sweet chips
½ cup butter (1 stick)
¾ cup brown sugar
¾ cup white sugar
4 eggs
2 teaspoons vanilla extract
1 cup flour
½ teaspoon salt

Cream Filling
4 tablespoons butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream
1 cup marshmallow creme

Chocolate ganache:
6 ounces semi-sweet or dark chocolate
1 tablespoon heavy cream

homemade Ho Hos2

DIRECTIONS:

Brownies:

  • Preheat the oven to 350°. Line  a 9×13 inch pan with aluminum foil or parchment paper sprayed with nonstick spay. Set aside.
  • Melt the chocolate and butter in a medium saucepan over medium-low heat until they’re combined.
  • Remove from heat and whisk in the two sugars.
  • Pour mixture into a larger bowl. Add the eggs one at a time and whisk until combined. Add the vanilla.
  • Stir in the flour and salt and whisk until it’s all combined.
  • Pour into the prepared pan and bake for 35-40 minutes until the center is set and a toothpick inserted two inches from the edge comes out clean. Let the brownies cool completely.

Cream filling:

  • Beat the butter and sugar together until creamy and light. Beat in the vanilla extract and heavy cream until combined. Fold in the marshmallow creme.
  • Pull the tinfoil or parchment paper out of the pan and slice the brownies into 12 pieces. Place one piece between two pieces of wax paper and roll out to 1/4 inch thickness. Remove one side of the wax paper to make sure the brownie did stick. Place it back and remove the other side. This will ensure the brownie doesn’t crack when you roll it up.
  • Working one at time, trim the uneven ends with a cookie cutter. You don’t have to do this, but I personally liked how evenly they rolled up this way. Spread 1-2 tablespoons of the cream filling on the top (cracked looking) side of the rolled out brownie. Slowly, and using the waxed paper to help you, roll the brownie. Place seam side down on a cookie sheet topped with wax paper. Continue until all brownies are rolled up.

Ganache:

  • Melt the chocolate and heavy cream in the microwave in 30 second increments stirring in between.
  • Place the roll ups on a cooling rack and pour the ganache over each roll up until they’re fully covered. Place in the refrigerator and cool for 1 hour up to 1 week. Serve whole, cut in half, sliced into ½ inch bite-size pieces, 3 at a time, 12 at a time. The options are limitless.

source:  sprinkledsideup

Christmas Vanilla Roll Cake

Christmas Vanilla roll cake

Christmas Vanilla Roll  Cake

Yields:  one roll cake

Prep time: 15 mins
Baking time: 7  mins

INGREDIENTS:

Vanilla Roll cake

2 eggs

3 egg yolks

1/2 cup (100 grams) sugar

1 teaspoon vanilla extract

1/3 cup (30 grams) sifted cake flour

3 tablespoons (30 grams) cornstarch

1/4 cup red & green Wilton batter bits or edible confetti

2 egg whites

1 tablespoon sugar

Vanilla Buttercream

1 cup butter, room temperature

3 cups (360 grams) powdered sugar

3-4 tbsp red & green sprinkles

1 teaspoon vanilla extract

1-3 teaspoons heavy cream

Decorations

4 oz white chocolate

red & green sprinkles

DIRECTIONS:

  1. Heat the oven to 450F.
  2. Line a 17X12″ jelly/sheet pan with parchment paper . Set aside.
  3. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
  4. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
  5. Fold in the batter bits as well.
  6. In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
  7. With the spatula, fold the whipped egg whites into the egg yolks mixture.
  8. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
  9. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool

Vanilla buttercream

  1. In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
  2. Lower the speed and slowly add the sugar, 1/2 cup at a time.
  3. When all the sugar is incorporated increase the speed and whip for 2 more minutes.
  4. Add few drops of heavy cream until it reaches the consistency you desire.
  5. With a spatula fold in the sprinkles.
  6. Gently unroll the cake and spread the buttercream evenly all over it.
  7. Roll it again and place in the fridge for a couple of hours.
  8. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
  9. Let the chocolate settle for few minutes and slice the cake.

Notes:  If you can’t find the batter bits, you can use Christmas edible confetti instead. They will not bleed while baking the cake.

source:  Roxanashomebaking

Chocolate Cake Roll with Praline Filling

chocolate roll-praline filling

Chocolate Cake Roll with Praline Filling

Yields:  10 servings (15″x10″x1″)

Prep time: 45 mins
Chilling Time: 1.5 hrs
Baking temp: 375F
Baking time: 10-13min + 5 min cooling

 

INGREDIENTS:

Cake

4 large eggs

3/4 cup sugar

2 ounces unsweetened chocolate, melted and cooled

3 tablespoons water

1 teaspoon vanilla extract

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Filling:

1/4 cup slivered almonds

1/4 cup sugar

1 cup heavy whipping cream

Frosting:

1/4 cup butter, cubed

2 ounces unsweetened chocolate, chopped

1-3/4 cups confectioners’ sugar

1/4 cup 2% milk

1 teaspoon vanilla extract

DIRECTIONS:

  1. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside.
  2.   In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored.
  3.  Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan.
  4.  Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
  5.  Invert cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  6.  Meanwhile, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces.
  7.  Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter.
  8.  For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners’ sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll

source:  tasteofhome

Pecan Pumpkin Roll Cake

Pecan Pumpkin roll cake

Pecan Pumpkin Roll  Cake

Yields:  one roll cake

Prep time: 15 mins
Baking time: 12  mins

 

INGREDIENTS:

Cake

3 eggs (room temperature)

1 cup (200 grams) sugar

2/3 cup pumpkin puree (not pumpkin pie filling) (Libby’s)

3/4 cup (90 grams) all purpose flour

1 tsp baking powder

2 tsp pumpkin pie spices

1/2 tsp salt

1 cup finely chopped pecans (Fisher)

Cream Cheese -Butter Frosting

8 oz (Philadelphia) cream cheese, room temperature

1/3 cup butter, room temperature

1 1/2 cups (180 grams) powdered sugar

few drops of heavy cream

more powdered sugar for dusting

DIRECTIONS:

  1. Heat the oven to 375F. Line a 15X10 inch pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
  2. In a mixing bowl add the eggs and sugar. With the paddle attachment on, start beating the eggs on high speed for 5 minutes or until thickened and pale in color.
  3. Lower the speed to medium and beat in the pumpkin puree.
  4. Stir in the flour, baking powder, pumpkin pie spices and salt on low speed until just combined.
  5. Pour the batter into the prepared pan and spread it evenly.
  6. Sprinkle the chopped pecans on top and bake in preheated oven for 12 minutes or until the cake springs back when touched.
  7. While the cake is baking, dust some powder sugar over a clean tea towel.
  8. As soon as you remove the cake from the oven, invert the cake over the clean towel, peel the parchment paper and roll the cake starting with the short side.
  9. Let the cake cool at cool temperature for al least 1 hour but no more than 5.
  10. In the meantime, in a clean mixing bowl add the cream cheese and butter.
  11. With the paddle attachment on, beat on medium speed until light and fluffy.
  12. Lower the speed and gently fold in the power sugar. If needed add few drops of heavy cream to reach the desired consistency.
  13. Gently unfold the pumpkin roll cake and spread the cream cheese filling evenly.
  14. Roll the cake again and wrap it tightly in plastic wrap.
  15. Refrigerate for at least 1 hour.
  16. The cake can be made 2-3 days in advance, just keep in the refrigerator.
  17. When ready to serve, cut into slices and let at room temperature for few minutes.

source:  Roxanashomebaking

Carrot Cake Roll

14

Carrot Cake Roll

Yields: 0ne cake roll (10″ x 15”)

INGREDIENTS:

For the Cake:

  • 3 eggs
  • 2/3 cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 3/4 cup flour
  • 2 cups shredded carrots (about 2 medium carrots)
  • Powdered sugar, to aid in rolling

For the Filling:

  • 6 ounces cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting

Directions:

  1. Preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  2. Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
  3. Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
  4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
  5. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
  7. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
  8. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

Notes:

If your carrots are wet, you may want to pat them dry before adding to the batter so your batter is not too wet.

Add some walnuts to the filling for a nice texture!

source : crazyforcrust