Happy's Cook

Saturday, November 15, 2014

Pink Velvet Roulade | Pink Roll Cake

I wanted to make roll cakes for a long time now. Finally, when I came across this recipe here, I decided to give it a try. My initial few attempts had dominating eggy smell. Tips of Joe, helped me get the perfect roulade. They are very simple and looks really amazing. Kids will enjoy it to the core, like Happy did. If you prefer not to add color, you can continue it as a basic roll cake after skipping pink color. The perfect measurement needs to be followed for perfect roulade. Here we go to the preparation steps:
Maida - 1 Cup 
Sugar -3/4 Cup 
Eggs - 4 
Oil - 1 tbsp 
Buttermilk - 2 tbsp 
Vinegar - 1 tsp 
Vanilla essence - 1 tsp 
Pink Food color - 1 drop(I used Wilton Pink gel) 
Baking powder - 1tsp 
Salt - 1 tsp 

1. Sieve the maida, baking powder, salt 2 or 3 times and keep it aside. In a wide bowl break open 4 eggs.
2. Whisk the egg for full 5 minutes, I whipped it using my electric beater. Beat it again for another few mins by adding sugar and oil. Now add the vanilla essence, buttermilk, vinegar and pink color. Finally add the dry ingredients(seived Maida) and gently fold it with the egg sugar mixture.
3. Grease a cookie tray with little oil and line it with a parchment paper. You can grease the paper with little oil. Now pour the batter into the pan and tilt it evenly for the batter to distribute evenly. Bake it in the preheated oven for 12 to 15 mins @ 180 degree c.
4. Cake is done if it springs back when pressed. While the cake is baking, prepare a a cotton cloth by sprinkling powdered sugar evenly. Immediately turn the baked cake on the cloth, as soon as it is out of the oven.  Peel off the butter paper and tightly roll the cake along with the cloth as shown in the picture above. Allow it to cool completely. 
5. Carefully unwrap the roll cake and frost it with any frosting of your choice. I frosted it with whipped cream. Roll it again and slice it with a sharp knife.
It looks pretty when garnished with whipped cream and cherry on top of it. It is a real treat for kids.

Points to remember:
  • Properly whipped egg will be lighten in color(Pale yellow color) and this is the key point to get soft sponge cake. 
  • If using hand whisk to whip the egg, whip it for continous 10 mins.
  • Don't over mix after adding the dry ingredients. Gently fold it with the spatula.
  • The quantity of the vanilla essence depends on the strength of the essence. Mine is milder essence, hence I have used little more. To overcome the eggy smell, vanilla essence needs to be adjusted accordingly. You can also use pineapple essence.
Warm Regards,
Happy's Cook - Divya


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