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Pink Velvet Swiss Roll Recipe

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This Pink Velvet Swiss Roll is a light and airy sponge cake with a delicate pink hue, rolled with a creamy, sweetened cream cheese filling. Perfect for a charming dessert that combines the softness of a classic Swiss roll with a vibrant twist of pink velvet flavor.

Ingredients

For the Cake:

  • 4 eggs, room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons oil
  • 2 tablespoons buttermilk
  • 1 teaspoon cider vinegar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon pink gel food coloring
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For the Filling:

  • 1 (8 ounce) package cream cheese, softened
  • 1 1/2 cups Cool Whip, thawed
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (325°F if using a very dark pan). Grease a 15x10x1 inch baking pan thoroughly with cooking spray. Line the pan with parchment paper and grease the parchment as well to prevent sticking.
  2. Prepare Towel: Lay a clean tea towel flat on a work surface and sprinkle it generously with powdered sugar. Set aside; this will help roll the cake without sticking.
  3. Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside.
  4. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs on high speed for about 3 minutes until they turn pale and fluffy. Gradually add the granulated sugar while continuing to beat.
  5. Add Wet Ingredients: Mix in the oil, buttermilk, cider vinegar, vanilla extract, and pink gel food coloring, beating the mixture for an additional minute until combined.
  6. Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet mixture, mixing just until smooth and combined. Avoid overmixing to keep the cake light.
  7. Bake the Cake: Pour the batter into the prepared pan, spreading evenly and tilting the pan if needed to smooth the surface. Bake for 12-15 minutes, or until the cake springs back lightly when touched.
  8. Roll the Cake: Once baked, immediately invert the cake onto the sugared tea towel. Carefully peel off the parchment paper, then, starting at the short end, roll the cake together with the towel. Place the rolled cake on a wire rack and allow it to cool completely.
  9. Prepare Filling: In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth. Gently fold in the thawed Cool Whip until the filling is creamy and well combined. Refrigerate until ready to use.
  10. Fill and Final Roll: Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the cake’s surface, then roll the cake back up from the short end without the towel this time. Position the roll with the seam side down on a serving platter.
  11. Chill and Serve: Wrap the rolled cake with plastic wrap and refrigerate it for at least one hour to set. Before serving, dust the top with powdered sugar, slice, and enjoy your delicious Pink Velvet Swiss Roll.

Notes

  • Using a sugared tea towel helps prevent the cake from sticking and aids in easy rolling without cracking.
  • Rolling the cake while it’s still warm ensures it forms the roll shape without breaking.
  • If using a dark baking pan, reduce oven temperature to 325°F to prevent overbrowning.
  • Chilling the filled roll before serving helps the filling set and makes slicing cleaner.
  • For a more intense pink color, adjust the amount of gel food coloring as desired.

Find it online: https://marthatasty.com/pink-velvet-swiss-roll-recipe/