Red Velvet Roulade Cake (Gluten Free)

A roulade is a type of sponge cake rolled around a filling such as jam, buttercream or icing. It is also called Swiss roll, cream roll or jelly roll. Although its origins are unclear, the cake is believed to have originated in Central Europe. Most roulade cakes are not frosted and even plain looking but, the real beauty of the cake is in the center. A slice of roulade cake reveals the tempting swirl of cake and its “spiral” filling. With this recipe, you will learn how easy it is to make a red velvet roulade cake. It takes only 10 minutes to bake the cake. What makes this cake really delicious is the light and fluffy cream cheese frosting. Also, as cornstarch is used instead of flour, this cake is gluten-free. This red velvet roulade cake is a perfect ending to a romantic dinner.


Red Velvet Roulade Cake:

• 6 large eggs, at room temperature
• ¾ cup of sugar
• 2 tsp vanilla extract
• 2 tbsp red gel food coloring
• 1 tsp cinnamon
• ⅓ cup of cocoa powder
• ¼ cup of cornstarch

Cream Cheese Frosting:

• 2½ cups of powdered sugar
• 1 pound of cream cheese, at room temperature
• ½ cup of butter, at room temperature
• 1 tbsp vanilla extract


This recipe takes about 40 minutes to make. Serves 10.

Preheat the oven to 350°F.
Put eggs and sugar in the bowl of a stand mixer.
Whisk on high speed for 5 minutes.
Add vanilla and red food coloring and whisk for just 1 more minute.
Put cocoa powder, cinnamon, and cornstarch on a sieve.
Sieve the dry ingredients mixture onto the red batter.
Gently fold the dry ingredients into the batter until everything is well combined.
Pour the batter into an 11″x13″ baking pan lined with parchment paper.
Bake in the preheated oven for 10 minutes.
To make the frosting, put the cream cheese in the bowl of a stand mixer.
Whisk on medium-high speed until smooth.
Add butter and whisk again on medium-high speed until smooth.
Add vanilla and turn the mixer on medium speed.
Add icing sugar a little at a time.
Chill the cream cheese frosting until ready to use.
To remove the cake from the baking sheet, put plastic wrap on top of the cake.
Put a wire rack on top of the plastic wrap, then flip the cake over.
Remove the wire rack from the bottom, then gently peel off the parchment paper on top of the cake.
Evenly spread 3/4 of the frosting on top of the cake.
Roll the cake and transfer to a platter.
Put the remaining cream cheese frosting in a piping bag.
Pipe the frosting to cover the cake roll.

Ideas And Tips:

• If you are making this cake for Christmas, you can decorate it with white chocolate shavings, “edible holly” leaves and cranberries on top.

• For an added crunch, you may also fill the cake with crushed nuts.

Red Velvet Roulade Cake (Gluten Free)
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