Name: Red Velvet Swiss Roll with Cream Cheese Frosting
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT5H25M0.000S
Yield: 10 to 12 servings
Ingredients: Nonstick cooking spray, for the pan; 3/4 cup all-purpose flour; 2 teaspoons cocoa powder; 1 teaspoon baking soda; 3/4 teaspoon kosher salt (see Cook’s Note); 4 large eggs; 3/4 cup granulated sugar; 2 tablespoons buttermilk; 2 tablespoons red food coloring (almost an entire bottle); 2 tablespoons vegetable oil; 2 teaspoons white distilled vinegar; 1 teaspoon vanilla extract; 1 teaspoon vanilla bean paste; One 8-ounce block cream cheese, at room temperature; 4 tablespoons unsalted butter, at room temperature; 1 1/2 cups confectioners’ sugar, plus more for garnish; Heavy cream, as needed

Directions

Special equipment:

a 10-by-15-inch jelly roll pan

Preheat the oven to 350 degrees F and line a 10-by-15-inch jelly roll pan with a large piece of parchment paper to allow for overhang on all sides. Spray the paper lightly with nonstick spray.
In a small bowl, combine the flour, cocoa powder, baking soda and 1/2 teaspoon salt. Set aside.
Beat the eggs in the bowl of an electric mixer fitted with a whisk attachment on medium-high speed until pale yellow and doubled in size, about 5 minutes. Reduce the speed and slowly sprinkle in the granulated sugar. Combine the buttermilk, food coloring, vegetable oil, vinegar, 1/2 teaspoon vanilla extract and 1/2 teaspoon vanilla bean paste in a small bowl. With the mixer on medium-low, alternate adding in the wet and dry ingredients in stages, starting with the wet ingredients, being sure not to overmix.
Give the batter a final mix by hand, being sure to scrape the sides and bottom of the bowl with a rubber spatula. Spread evenly over the prepared pan and bake until a toothpick inserted comes out clean, about 20 minutes. Immediately transfer the cake on its parchment to a cooling rack and let sit for 3 minutes to allow steam to release. Carefully fold the parchment overhang over and begin tightly rolling the warm cake. Allow to cool for 20 to 30 minutes before unrolling to ensure that the shape holds (see Cook’s Note).
For the frosting, beat the cream cheese and butter together with an electric mixer until light and fluffy, 3 to 4 minutes. Add the confectioners’ sugar, beating thoroughly. Add the remaining 1/4 teaspoon salt, remaining 1/2 teaspoon vanilla extract, remaining 1/2 teaspoon vanilla bean paste and heavy cream (as needed) to reach the desired consistency; the icing should be on the thicker side, so that when you’re rolling and cutting the Swiss roll, it does not leak out.
Spread the frosting over the surface of the slightly cooled cake, being sure to leave a 1/2-inch border empty around the edge. Reroll the cake carefully, then wrap the entire log in plastic wrap. Refrigerate for at least 4 hours or up to overnight to set. Cut slices of the chilled cake and dust with confectioners’ sugar.

Cook’s Note

We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less. If the cake is still warm after being rolled up for 20 minutes, unroll and allow to cool on a cooling rack before you add frosting.

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Red Velvet Swiss Roll with Cream Cheese Frosting

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