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christmas

Red Velvet Roulade with Raspberries

A brilliant Christmas dessert that everyone will love!

60 8
Red Velvet Roulade with Raspberries | DonalSkehan.com, A brilliant Christmas dessert that everyone will love!

christmas

Red Velvet Roulade with Raspberries

A brilliant Christmas dessert that everyone will love!

Tuesday, December 20, 2016

130g plain flour

3 tbsp cocoa powder

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

165g caster sugar

4 large free range eggs

2 tbsp sunflower oil

3 tbsp buttermilk

1 tsp distilled vinegar

1 tsp red food colouring (we used 1/2tsp paste)

1 tsp vanilla bean paste

Icing sugar, for dusting

Raspberries to decorate

For the frosting: 

200g good-quality white chocolate

125g butter, at room temperature

225g cream cheese

225g icing sugar, sifted

30cm x 20cm swiss roll tin

Baking parchment

Large mixing bowl x 2

Whisk

Sieve

Wire rack

Heat proof bowl

Small saucepan

 

 

60 mins
Serves 8

If your family are anything like mine, Christmas pudding is more of a show rather than something people actually want for dessert.  This is why a red velvet roulade is the showstopper you have been looking for to round of the perfect modern Christmas dinner.

 

 

Preheat the oven to 180˚C/350°F/Gas Mark 4. Grease and line a 30cm x 20cm swiss roll tin with baking parchment paper, be sure to grease the parchment paper also.
In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.
In another mixing bowl, using a handheld 9or free standing) mixer, whisk the sugar and eggs until pale, light and frothy. Beat through the oil, buttermilk, vinegar, red food colouring and vanilla bean paste.
Sift in the dry ingredients and then using a spatula, gently fold through until just combined. Pour into the prepared Swiss roll tin and smooth over the top.
Bake for 15 minutes until the batter is cooked through and comes away slightly from the edges of the tin. Remove from the oven and run a knife around the edges. While still warm, turn out onto a sheet of parchment paper dusted with icing sugar. Gently peel away the parchment paper from the sponge.
From the short end of the sponge carefully roll into a spiral. Place on a wire rack and cover with a tea towel to cool completely.
To make the frosting, melt the chocolate in a bowl placed on top of a saucepan filled with a little water boiling over a low heat. Remove from the heat to cool for about 10 minutes. Place the butter and cream cheese in a bowl and beat until fluffy and combined. Mix through the melted white chocolate and then gradually sift and beat in the icing sugar until you have a smooth, spreadable mixture.
Carefully unroll the sponge and spread evenly with the cream cheese filling (used half the filling). Roll the sponge up again and wrap firmly with cling film. Place in the fridge to firm up for at least 45 minutes before serving.
Dust with icing sugar or spread with the remaining frosting to serve. Decorate with raspberries and serve.
60 mins
Serves 8

Ingredients

130g plain flour

3 tbsp cocoa powder

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

165g caster sugar

4 large free range eggs

2 tbsp sunflower oil

3 tbsp buttermilk

1 tsp distilled vinegar

1 tsp red food colouring (we used 1/2tsp paste)

1 tsp vanilla bean paste

Icing sugar, for dusting

Raspberries to decorate

For the frosting: 

200g good-quality white chocolate

125g butter, at room temperature

225g cream cheese

225g icing sugar, sifted

You'll Need

30cm x 20cm swiss roll tin

Baking parchment

Large mixing bowl x 2

Whisk

Sieve

Wire rack

Heat proof bowl

Small saucepan

 

 

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