Pink Red velvet Rouland Cake
Pink Red velvet Rouland Cake

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, pink red velvet rouland cake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pink velvet cake is fluffy, moist and has a velvety crumb that melts in your mouth. Learn how to make a homemade pink velvet cake covered in a thick layer. Enjoy the richness of the traditional red velvet cake without artificial colors with this Beet Red Velvet Cake.

Pink Red velvet Rouland Cake is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Pink Red velvet Rouland Cake is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have pink red velvet rouland cake using 16 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Pink Red velvet Rouland Cake:
  1. Get roll cake
  2. Prepare Eggs
  3. Make ready Extra fine granulated sugar
  4. Make ready Oil
  5. Make ready Buttermilk
  6. Prepare Cider vinegar
  7. Take Vanilla extract
  8. Prepare Drop or small dab of Wilton rose gel food coloring(Americolor pink would also work)
  9. Take All purpose flour
  10. Take Baking powder
  11. Prepare Salt
  12. Take Swiss buttercream
  13. Prepare Sugar
  14. Prepare Egg white (use two egg whites if your eggs are small
  15. Take Butter
  16. Make ready Vanilla extract

Like red velvet cake, it is covered in it's distinct, and delicious, cream cheese frosting. What Does Pink Velvet Taste Like? Pink velvet cakes are moist, fluffy and light. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.

Instructions to make Pink Red velvet Rouland Cake:
  1. Preheat oven to 350°F.Grease a 9x13 jelly pan with white vegetable shortening and line with parchment;grease parchment paper.
  2. In a large bowl, beat eggs with a hand mixer for 5 full minutes - set a timer if you need to! Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter.
  3. With the mixer still running, slowly add sugar and oil to the whipped eggs. Next, add buttermilk, vinegar, vanilla extract and food coloring (add food coloring a little at a time until desired color is achieved).
  4. Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined.
  5. Pour batter into prepared pan and tilt pan to distribute batter evenly.
  6. Sprinkle a cotton tea towel with powdered sugar and rub sugar into the towel with your hands. Terry-cloth towels and towels with texture (such as waffle pattern) are NOT ideal for making cake rolls.
  7. Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers.
  8. When cake is baked turn it out onto the tea towel - do this without delay! Peel off parchment and immediately roll cake into the tea towel, beginning at the narrow end. Roll tightly and as evenly as possible. Place rolled cake on a wire rack seam-side down and let cool completely.
  9. For the Swiss buttercream filling Whisk egg white(s) and sugar together in a large heat-proof bowl over a pot of simmering water. Whisk constantly until the sugar melts into the egg white. Check consistency by rubbing a bit between two fingers. If sugar granules remain, keep heating/whisking.
  10. When sugar and egg white are blended, transfer to a stand mixer. Whip until the mixtures doubles in size. Add vanilla extract, and then whip in softened butter a little at a time until mixture has thickened to buttercream icing consistency.
  11. Assembly:Carefully unwrap/unroll velvet cake, allowing the most tightly rolled end to curl slightly (see video). Frost inside with Swiss buttercream and roll cake tightly. Cut into pieces with a serrated knife and serve.
  12. Pretty when garnished with sweetened whipped cream and glace' or maraschino cherries.

One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack. This is a delicious red velvet cake recipe that was taught to me by my grandmother. Made with a light and buttery frosting instead of the usual cream cheese. If you love red velvet cake, here is a new spin on it. I love cheesecake and thought that this would be a great combo.

So that’s going to wrap it up for this special food pink red velvet rouland cake recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!