Pink Red velvet Rouland Cake

Name: Pink Red velvet Rouland Cake
Cuisine: American
Ingredients: 4 Eggs; 3/4 cup Extra fine granulated sugar; 1 tbsp Oil; 2 tbsp Buttermilk; 1 tsp Cider vinegar; 1 tsp Vanilla extract; 1 small Drop or small dab of Wilton rose gel food coloring(Americolor pink would also work); 1 cup All purpose flour; 1 tsp Baking powder; 1 tsp Salt; 1/4 cup Sugar; 1 large Egg white (use two egg whites if your eggs are small; 12 tbsp Butter; 1 tsp Vanilla extract

Darian Anderson @cook_3008445

I haven't made it but I will for my birthday it looks so pretty and delicious it is really good for a little girls birthday.

Darian Anderson @cook_3008445

I haven't made it but I will for my birthday it looks so pretty and delicious it is really good for a little girls birthday.

Saved

Ingredients

roll cake
4Eggs
3/4 cupExtra fine granulated sugar
1 tbspOil
2 tbspButtermilk
1 tspCider vinegar
1 tspVanilla extract
1 smallDrop or small dab of Wilton rose gel food coloring(Americolor pink would also work)
1 cupAll purpose flour
1 tspBaking powder
1 tspSalt
Swiss buttercream
1/4 cupSugar
1 largeEgg white (use two egg whites if your eggs are small
12 tbspButter
1 tspVanilla extract

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Steps

1

Preheat oven to 350°F.Grease a 9x13 jelly pan with white vegetable shortening and line with parchment;grease parchment paper.
2

In a large bowl, beat eggs with a hand mixer for 5 full minutes - set a timer if you need to! Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter.
3

With the mixer still running, slowly add sugar and oil to the whipped eggs. Next, add buttermilk, vinegar, vanilla extract and food coloring (add food coloring a little at a time until desired color is achieved).
4

Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined.
5

Pour batter into prepared pan and tilt pan to distribute batter evenly.
6

Sprinkle a cotton tea towel with powdered sugar and rub sugar into the towel with your hands. Terry-cloth towels and towels with texture (such as waffle pattern) are NOT ideal for making cake rolls.
7

Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers.
8

When cake is baked turn it out onto the tea towel - do this without delay! Peel off parchment and immediately roll cake into the tea towel, beginning at the narrow end. Roll tightly and as evenly as possible. Place rolled cake on a wire rack seam-side down and let cool completely.
9

For the Swiss buttercream filling Whisk egg white(s) and sugar together in a large heat-proof bowl over a pot of simmering water. Whisk constantly until the sugar melts into the egg white. Check consistency by rubbing a bit between two fingers. If sugar granules remain, keep heating/whisking.
10

When sugar and egg white are blended, transfer to a stand mixer. Whip until the mixtures doubles in size. Add vanilla extract, and then whip in softened butter a little at a time until mixture has thickened to buttercream icing consistency.
11

Assembly:Carefully unwrap/unroll velvet cake, allowing the most tightly rolled end to curl slightly (see video). Frost inside with Swiss buttercream and roll cake tightly. Cut into pieces with a serrated knife and serve.
12

Pretty when garnished with sweetened whipped cream and glace' or maraschino cherries.