Red velvet roulade recipe
Roll a fluffy, crimson-coloured sponge with tangy cream cheese frosting, then dress to impress with crushed candy canes and coconut pralines.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Offset spatula
- Refrigerator
- Serving platter
- Plate
Ingredients
- 4 large eggs
- 1 tsp vanilla extract
- 50g caster sugar, plus extra to dust
- 50g light brown soft sugar
- 2 tbsp buttermilk
- 2 tbsp vegetable oil, plus extra to grease
- 15g tube Dr Oetker red food colour gel
- ½ tsp white wine vinegar
- 100g self-raising flour
- 1 tbsp cocoa powder
- ¼ tsp fine salt
- 150g slightly salted butter, softened
- 200g icing sugar
- 200g full-fat soft cheese
- 2 candy canes
- 5 Raffaello coconut and almond pralines
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