Amazing Red Velvet Cake Swiss Roll with Raspberry Cream Cheese Frosting!


Red Velvet Drip Cake Recipe -
https://www.youtube.com/watch?v=ncI7yjjiiu8

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Emma Fontanella
Via di Tor Vergata, 257
00133 Roma
Italia


Cake Recipe in grams and cups :

- 70 gr ( or 1/2 cup) All Purpose Flour
- 1 tbsp Corn Starch
- 2 Eggs
- 3/4 tbsp Cocoa Powder
- 60 gr ( or 5 tbsp ) Sugar
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- Pinch of Salt
- Red Food Coloring

Heart Cake Batter:

- 1 Egg White
- 1 1/2 tbsp Sugar
- 30 gr ( or 3 1/2 tbsp) Flour
- 30 gr ( or 2 tbsp ) Butter
- Pink Food Coloring

Jam:

- 125 gr ( or 1 cup) Raspberries
- 80 gr ( or 6 tbsp ) Sugar
- Juice of Half a Lemon

Flling:

- 50 gr ( or 2 ounces ) Cold Cream Cheese
- 150 gr ( or 2/3 cup) Cold Heavy Cream
- 30 gr ( 2 1/2 tbsp) Sugar
- 2-3 tbsp Raspberry Jam
- 1 tsp Vanilla Extract

NOTE:

This cake is extremely thin so it can go from perfectly baked to over baked within 1 minute. If your cake is overbaked it will not roll.
Every oven is different so I suggest checking your cake at the 8 minute mark. I baked mine for exactly 10 minutes, but yours may be ready before mine or it may take 1 or 2 minutes longer to bake.

This is also a refrigerated cake. After it's filled, wrap the cake in plastic wrap and refrigerate it for at least 2-3 hours. The sponge cake will absorb moisture from the whipped cream and become even softer.

Serves 6- 8 people. The ingredients I list give enough for a 33x19 cm pan.

Enjoy!
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