Red Velvet Roulade Cake (Gluten Free) – Gemma's Bigger Bolder Baking Ep  99

Red Velvet Roulade Cake (Gluten Free) – Gemma's Bigger Bolder Baking Ep 99


SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers
WRITTEN RECIPE HERE: http://bit.ly/RVRCRecipe
Thanks to LG for sponsoring this video!

Hello Daring Bakers! While you wish to create a straightforward and spectacular dessert for the vacations, look no additional than my Crimson Velvet Roulade Cake with Cream Cheese Frosting. So let’s get baking!

Be taught extra concerning the LG ProBake Convection Oven Right here: http://bit.ly/LGProBakeOven
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JUST RELEASED! Three GIANT Single-Serving Christmas Cookies: http://bit.ly/ChristmasCookiesVid

Watch MORE Larger Bolder Baking right here:
* Do-it-yourself Chocolate Bars: http://bit.ly/ChocolateBarsVid
* Chocolate Mug Cake Trio: http://bit.ly/ChocolateMugCakes
* Finest-Ever Carrot Cake: http://bit.ly/GemmasCarrotCake
* Crimson Velvet Cheesecake Cake: http://bit.ly/gemmasrvcheesecake

FULL RECIPE LISTED BELOW

Crimson Velvet Roulade Cake

INGREDIENTS
6 giant eggs, room temperature
¾ cup (Four ½ oz/125g) sugar
2 tsp vanilla extract
2 tablespoons pink meals coloring (gel coloration ideally)
1 teaspoon cinnamon
⅓ cup (25g/1 oz) cocoa powder
¼ cup (25g/1oz) cornflour (cornstarch)
cream cheese frosting
2½ cups (1 lb Four oz/ 540g) powdered sugar, sifted
1 lb (16 oz/454g) cream cheese, at room temperature
½ cup (4oz/112g) butter, at room temperature
1 tablespoon vanilla extract

INSTRUCTIONS
1. Preheat the oven to 350oF (180oC)
2. To organize the roulade, place the eggs and sugar into an electrical mixer and whisk on HIGH till very mild, fluffy and thickened. ( round 5-Eight minutes) It’s actually essential to get them thick.
3. Add the vanilla and pink meals coloring and whisk till nicely mixed.
4. Sift the cocoa powder, corn flour and cinnamon over the combination and fold in very fastidiously. Use a skinny edged spoon to fold in. Take care to not knock out the air within the bubble your made by whisking.
5. Pour combination right into a tin (11 X13″) lined with parchment paper.
Easy with a spatula till evenly unfold out. Bake the roulade for JUST 10 minutes. It bakes very quick.
6. When finished, and nonetheless heat from the oven use the perimeters of the parchment paper and gently roll the cake a bit of on all edges. This mimicks the precise rolling so when it’s chilly and also you fill it the edges should not crack as a result of it has already been rolled.
7. When chilly, fastidiously run a pallette knife between the cake and parchment simply to ensure its not caught.
8. Put together the frosting: In a big bowl, utilizing an electrical mixer on medium-high pace cream cheese, then add the butter and vanilla and proceed beat.
9. Slowly scoop within the powdered sugar till it’s clean and creamy. Chill till wanted.

To fill the roulade:
10. Unfold on the frosting, reserving some to pipe on the skin. Use the paper as a information to roll the cake. As you roll, gently pull the roll to maintain it tight and even. Do not be afraid of this half, you can be high-quality.
11. When completed rolling, ensure the seam of the roll is beneath. It helps sealing the roll.
12. Have your cake platter shut. Utilizing the paper or your fingers, elevate the completed roll onto your cake platter or stand. Get pleasure from, it’s nice for afternoon tea.

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