Red Velvet Cake Roll
- 4 - eggs
- 3/4 cup - Domino® Granulated Sugar
- 1 tbsp. - oil
- 2 tbsp. - buttermilk
- 1 tsp. - vinegar
- 1 tsp. - vanilla extract
- 1 oz - red food coloring
- 1/2 tsp - salt
- 1 tsp - baking powder
- 1/4 cup - cocoa powder
- 3/4 cup - cake flour, sifted
- 8 oz - cream cheese, softened
- 1/4 cup - butter, softened
- 3 cups - Domino® Confectioner’s Sugar
- 1 tsp. - vanilla
- Additional confectioners' sugar, to dust cake
- Optional glaze: White Chocolate bits
Preheat oven to 350°F. Coat jelly roll pan (cookie sheet with sides) with cooking spray. Line with waxed paper. Coat with cooking spray.
Beat the eggs for five minutes. Slowly add sugar and oil. Beat well. Add buttermilk, vinegar, vanilla and red food coloring. Sift together dry ingredients. Add slowly to liquid ingredients. Beat two minutes, until well combined.
Pour batter into pan. Bake on middle rack for 12-15 minutes, until the cake springs back when touched in center.
Sprinkle a cloth dish towel with confectioners' sugar. Immediately turn cake out onto towel. Peel off waxed paper. Starting at narrow end, roll up cake and towel together. Place seam side down on rack to cool for 30 minutes.
Combine filling ingredients. Beat well. Unroll cake. Spread filling over cake. Trim any rough edges. Re-roll cake, without towel. Place seam side down on cookie sheet. Dust with confectioners' sugar. Refrigerate.
When ready to serve, slice cake into 1-inch thick slices. Melt white chocolate in microwave for 1 minute. Thin with a little water. Stir until smooth. Drizzle over sliced cake. Or just dust with additional confectioners’ sugar.