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Home Sweet Home Bakealong #66: Red Velvet Roulade

May 12, 2017

I think I’ve found my baking mojo again, not as far as quality is concerned but at least as far as desire and actual output. This week I steeled myself to make a roulade, which I’m notoriously bad at. The red food colouring made the mixture curdle a bit which was odd. As you can see, it’s  bit of a mess, but it’s the opposite of last week’s bake because it’s light and moist. I’ve never managed to make a roulade which didn’t crack and this was no exception. It felt almost too moist but surely if I bake it longer the dryness will stop it rolling? Also, I have a query about Red Velvet. If you’re not putting much cocoa in, why bother at all? Surely you get a better red colour without it. I would have thought that it’s only if you’re using beetroot for the colour that you want cocoa to work the flavours out. With this little cocoa I’m not really sure you notice the taste.


Red Velvet Roulade
from Home Sweet Home by the Hummingbird Bakery

For the sponge:
130g plain flour
2 tbsp cocoa powder
1/2tsp bicarbonate of soda
pinch of salt
120ml buttermilk
1 tsp vanilla
120g unsalted butter
150g caster sugar
1 large egg
1 1/2 tsp red gel paste colouring
30ml water

For the filling (I didn’t do this – I just made a lemon buttercream as our corner shop was out of cream cheese) 

250g full fate cream cheese
130g white chocolate, melted
50g unsalted butter, softened
50g icing sugar

32x32x2cm swiss roll tin


Cream butter and sugar
Add egg
Weigh out dry ingredients
Mix wet ingredients (except egg)
Alternate adding wet and dry, finishing with wet
Spread onto lined baking tin and back at 180 for 25 mins
Cover with damp teacloth to cool a little, then cover with another sheet of baking parchment and roll up while you make filling

Beat filling ingredients (butter, sugar first then add rest) until fluffy
Unroll sponge, cover in filling, roll back up
Dust with icing sugar

Join Beckie and me in our Epic 100 part bakealong. Next: tbc

2 Comments leave one →
  1. May 16, 2017 12:38 am

    The short answer is that its the reaction of the acid and cocoa thats supposed to make it red and it just gives it a very light chocolate flavor and light texture instead of say a devils food thats really dense and chocolatey. The Wikipedia page is actually spot on for the long answer 🙂

    • May 16, 2017 4:58 pm

      Oh! That’s really interesting – thanks! So really you shouldn’t need the red food colouring at all?

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