Red Velvet Cake Roll

The Red Velvet Cake Roll is a dessert that says “celebrate” from the very first bite – its bright color warms your heart, and the delicate cream invites you to savor the moment. It is the perfect dessert for special occasions, simple to prepare, but with a sophisticated taste that transforms any meal into a moment of elegance and warmth.

• Mix the milk, corn oil, and liquid food coloring. Beat with a mixer.
• Add the sifted cocoa powder and mix well. Adding a small amount of cocoa powder will give the sponge a deep, intense red color.
• Separate the egg whites from the yolks. Add the yolks to the dough and mix well.
• In a dry, clean bowl, mix the egg whites with a little lemon juice. Then add the sugar and continue beating until stiff peaks form.
• In several batches, add the beaten egg whites to the dough, mixing after each addition.
• Pour the batter into a 28 x 28 cm baking pan lined with parchment paper; shake gently to spread the batter evenly. Bake in a preheated oven at 170°C for 20 minutes. Turn on the convection mode 5 minutes before it is ready.
• Carefully remove from the baking tray lined with parchment paper and leave to cool.
• Cut off any uneven edges with a knife. Place the cut pieces in the oven at 150 degrees for 10 minutes. Allow to cool, crumble, and set aside to decorate the roll when ready.
• Add the vanilla extract to the cream cheese at room temperature and beat with a mixer.
• Beat the whipped cream with the powdered sugar. Add the cream cheese to the whipped cream and continue beating until stiff peaks form.
• Set aside 2.8 oz of whipped cream for decoration and spread the rest of the whipped cream over the muffin, 2-3 cm from the edge. Roll up the sponge and leave to cool in the refrigerator for at least half an hour.
• 
  Put 2.8 oz of cream in a piping bag fitted with a nozzle and decorate the finished roll. You can also decorate with berries and fresh fruit. Sprinkle red sponge crumbs on top.

Note: You can use this recipe to make a “Red Velvet” cake. Bake the sponge cake not on a baking sheet, but in a round pan at 170 degrees for 35-40 minutes. Then cut it into several pieces and assemble the cake.