Danielle McCarthy

Food & Wine

Red velvet cake roll

Red velvet cake roll

Taking the delicious tradition of a jam roll and combining it with the trendy, rich, and delicious red velvet cake, this is a dessert you’ll love.


  • ¼ cup icing sugar
  • 4 eggs
  • ¼ cup cocoa powder
  • ½ cup sugar
  • ⅓ cup sugar, extra
  • ½ teaspoon baking powder
  • ½ teaspoon bicarb soda
  • 1/8 teaspoon salt
  • 2 tablespoons red food colouring
  • ⅔ cup plain flour

  • 250g cream cheese (softened)
  • 1 cup icing sugar
  • 6 tablespoons butter (softened
  • 1 teaspoon vanilla extract

  1. Preheat your oven to 190°C. Line a 26 by 40cm baking tray with foil and generously grease the foil. Lay a clean, thin tea towel flat and sprinkle lightly with the a quarter cup of icing sugar.
  2. In a large bowl, beat the egg whites until soft peaks form. To this, gradually add the half a cup of a sugar and continue to beat until stiff peaks form.
  3. In a separate bowl, beat the egg yolks with the vanilla extract for three minutes (on a medium speed with electric beaters). Gradually add the remaining one-third cup of sugar to the yolks and beat for a further two minutes.
  4. Place the food colouring in a measuring cup and add water to make one-third of a cup.
  5. Combine the flour, cocoa powder, baking powder, bicarb soda and salt. Alternate adding the egg yolk mixture and water to the flour mixture, beating on a low speed until it is just combined and smooth.
  6. Gradually fold the chocolate/flour/egg yolk mixture to the egg whites until well blended. Gently spread this mixture out evenly on the prepared tray.
  7. Bake for 12 to 15 minutes, or until the top springs back when touched in the middle.
  8. Immediately loosen the cake from the pan and invert onto the sugared tea towel. Carefully peel away the foil and roll the cake and towel together, starting at a narrow end. Place the cake on a wire rack to cool completely.
  9. In the bowl of your electric mixer, beat the softened cream cheese with the icing sugar, butter, and vanilla extract until smooth.
  10. Once the cake is cool, carefully unroll and remove the towel. Spread the filling over the cake and reroll without the towel. Wrap a piece of baking paper around the cake, then wrap the whole thing with plastic wrap. Refrigerate seam-down for at least an hour.
Related links:

These mini lemon tarts are to die for

These cookies are what you get when you combine carrot cake with biscuits

Mini fruit tarts are a delicate, decadent dessert

Our Partners