Red Velvet Roulade

Red Velvet Roulade

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Chef Angela's Red Velvet Roulade
chefbob.com


WHISK INGREDIENTS UNTIL SMOOTH:
     2 CUPS SUGAR
     1 TEASPOON SALT
     2 CUPS CANOLA OIL
     4 EGGS


SIFT TOGETHER THREE TIMES:
     2 1/2 CUPS OF CAKE FLOUR
     1 TEASPOON OF BAKING SODA
     1/2 TEASPOON OF BAKING POWDER
     2 TABLEPSOONS OF COCOA POWDER


COMBINE INGREDIENTS AND MIX WITH THE FOLLOWING UNTIL RED AND SMOOTH:
     1 CUP OF BUTTERMILK
     1 TABLESPOON VANILLA
     2 OZ OF RED FOOD COLORING


MAKES 3 HALF SHEETS PANS. SPRAY WITH PARCHMENT PAPER, SMOOTH OUT BUBBLES AND BAKE AT 350 DEGREES FOR 8 MINUTES. LET IT COOL THEN FLIP IT OVER USING PARCHMENT PAPER. SMOOTH ON WHIPPED CREAM OR BUTTERCREAM ICING AND ROLL IT UP. WRAP IT IN FOIL TO LET IT STIFFEN UP. SLICE AND SERVE.

GDA Cooking - November 19, 2013

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