❤️ Red Velvet Swiss Roll

Ingredients
For the Red Velvet Cake
125 g all-purpose flour
150 g granulated sugar
4 large eggs
57 g unsalted butter, melted
10 g cocoa powder
4 g baking powder
1 g salt
1 tsp vanilla extract
1 tsp red food coloring
60 ml buttermilk
1 tsp vinegar
For the Cream Cheese Filling
225 g cream cheese, softened
60 g powdered sugar
120 ml whipping cream
1 tsp vanilla extract
For Decoration
Fresh raspberries or strawberries
Red currants, optional
Extra cream cheese frosting
👩‍🍳 Instructions
Preheat the oven to 180°C (350°F). Line a Swiss-roll baking tray with parchment paper and lightly grease it.
Beat the eggs and sugar until pale, thick, fluffy, and noticeably increased in volume.
Gently mix in the melted butter, vanilla, red food coloring, and buttermilk.
Sift together the flour, cocoa powder, baking powder, and salt. Carefully fold the dry ingredients into the egg mixture without deflating the batter.
Add the vinegar and fold briefly until just combined.
Pour the batter into the prepared tray and spread evenly. Bake for 10–14 minutes, or until the cake springs back lightly when touched.
Immediately turn the warm cake onto clean parchment paper lightly dusted with powdered sugar. Carefully peel away the baking paper.
While still warm, roll the cake tightly with the parchment and allow it to cool completely. This helps the cake maintain its beautiful spiral shape.
For the filling, beat the cream cheese and powdered sugar until smooth. Add the whipping cream and vanilla, then whip until thick and spreadable.
Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
Gently roll the cake back up tightly, using the parchment paper to guide it.
Wrap and refrigerate for at least 1 hour.
Trim the ends, decorate with piped cream cheese frosting and fresh berries, then slice into beautiful spiral pieces.
❤️ Serve chilled and enjoy your gorgeous Red Velvet Swiss Roll! 🍓