Red Velvet Roulade (gluten free)
User Reviews
4.4
Red Velvet Roulade (gluten free)
Description
This Red Velvet Roulade (gluten free) features a delicate sponge made with eggs whipped to a light and fluffy state, incorporating cocoa powder, cinnamon, and a vibrant red gel food coloring for that classic velvety look. The batter is carefully folded to retain air before being quickly baked in a shallow pan. Once baked, the warm cake is gently rolled to prepare it for the cream cheese frosting filling, ensuring a smooth roll without cracks.
The filling is a smooth cream cheese frosting made with cream cheese, butter, powdered sugar, and vanilla extract, providing a creamy and balanced sweetness against the mildly spiced cake. Once filled and rolled, the roulade displays an attractive swirl of red cake and white filling.
This dessert works well as a centerpiece for celebrations or any time you want a lighter alternative to traditional layered red velvet cakes. It can be prepared a day ahead to let flavors meld.
The roulade benefits from using corn starch as a gluten-free substitute for flour. Gel food coloring is preferred for consistent color without adding extra liquid. Careful folding and baking time help achieve the right texture and prevent deflation.
Ingredients
- 6 egg room temperature, large
- ¾ cup sugar
- 2 tsp vanilla extract
- 2 tablespoons red food coloring (gel color preferably)
- 1 teaspoon cinnamon
- ⅓ cup cocoa powder
- ¼ cup corn starch aka cornflour
- cream cheese frosting
- 5 cups powdered sugar sifted
- 1 lb cream cheese at room temperature
- ½ cup butter at room temperature
- 1 tablespoon vanilla extract
Notes
- The roulade can be prepared a day in advance before filling to enhance flavor melding.
- Corn starch can be substituted with 2 oz (50 g) of all-purpose flour if gluten is not a concern.
- Cream cheese frosting can be made up to three days ahead and kept refrigerated until use.
User Reviews
Overall Rating
4.4
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