Red Velvet cutlet Roll

3 large eggs
mug granulated sugar
1 teaspoon vegetable oil painting
1 tablespoon baking greasepaint
1/4 tablespoon swab
1 tablespoon vanilla excerpt
1 teaspoon cocoa
mug each- purpose flour
1 teaspoon red food coloring
Powdered sugar to prop in rolling

▪️ For the Filling
4 ounces cream rubbish room temperature
mug unsalted adulation room temperature
2 mugs pulverized sugar
1 tablespoon vanilla


Preheat roaster to 350 °F. Line a 10 × 15 ” or10.5 × 15 ” cutlet/ jelly roll visage with antipode and spot with floured nonstick cuisine spray

Place eggs in a large coliseum or the coliseum of an electric mixer. Beat at medium speed with mixer for 3- 5 twinkles until foamy and unheroic

Add sugar and blend for 2 further twinkles, until the admixture is thickened slightly. Mix in oil painting, incinerating greasepaint, swab, vanilla, and cocoa, also add flour and blend sluggishly until just combined.

Pour into set visage, spreading as demanded with a spatula. Singe for 10- 15 twinkles, or until the top is browned and the cutlet springs back when touched smoothly.


While the cutlet is incinerating, lay out a clean kitchen kerchief onto the counter. Spread with about1/4 mug pulverized sugar.

Remove the hot cutlet from the roaster and precisely, using roaster mitts so you do n’t burn yourself, flip the cutlet onto the kerchief. This might make a mess, but that’s okay.

Precisely remove the visage and antipode and also, using the kerchief, roll up the cutlet from the short side. The kerchief will be rolled into the cutlet. Let this cool fully before continuing.

Beat cream rubbish and adulation until delicate, also mix in powdered sugar sluggishly. Add vanilla and beat until smooth.

Precisely untwine the cutlet. Spread with the frosting. Precisely roll the cutlet back over as tight as possible, unsticking it from the kerchief as you go.

Chill for around 15 twinkles before slicing. Before serving, dust the top with pulverized sugar.


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