Red Velvet Cake Roll with Cream Cheese

Hi friends!

I hope your Christmas celebration was full of joy and laughter. I'll share about our Christmas once we return home this weekend and I have better internet speed! :)

For one of our family parties my hubby made us this yummy red velvet cake roll with cream cheese icing! Truth be told, he made it twice .. the first time it completely fell apart so he started over. The second go around also fell apart but we managed to save it! And it sure was good! I barely managed to snap a picture before it was gone.

I'm not going to lie .. we cheated on this one. We used a boxed Red Velvet cake mix because I didn't want to lug all of the ingredients for a homemade one to NC with me. We think this may be why it fell apart .. next time we will try the homemade version. This recipe is actually the combination of 2 recipes .. an actual Red Velvet Cake Roll from Better Homes and Gardens and the filling from the Pumpkin Roll recipe I shared earlier in the Fall.

Try it out for yourself:

Red Velvet Cake Roll with Cream Cheese Icing

For the cake:

• 4  eggs
• 1/3  cup  all-purpose flour
• 1  tablespoon  unsweetened cocoa powder
• 1  teaspoon  baking powder
• 1/2  teaspoon  vanilla
• 1/3  cup  granulated sugar
• 1  tablespoon  red food coloring
• 1/2  cup  granulated sugar
• 1/2 cup Powdered sugar

For the filling:

• 1 (8 ounce) package cream cheese, softened
•  1 cup powdered sugar, sifted 
• 1 teaspoon vanilla extract  

Directions:

1. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour, cocoa powder, and baking powder; set aside.

2. Preheat oven to 375 degrees F. In a medium mixing bowl beat egg yolks and 1/2 teaspoon vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved. Beat in food coloring.

3. Thoroughly wash beaters. In another mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.

4. Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack.

5. In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.

Enjoy! :)