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Christmas Red Velvet Swiss Roll

An easy recipe for Christmas Red Velvet Swiss Roll.
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Total Time 1 hour

Ingredients
  

Swiss roll

  • 4 eggs
  • 4 tbsps regular white sugar
  • 1 tbsp water
  • 1 tsp red food coloring
  • 5 tbsps cake flour
  • 20 g cocoa powder
  • 12 g baking powder
  • 1 tbsp full-fat milk
  • 2 tbsps regular white sugar for eggwhites

Cream

  • 250 g mascarpone cheese room temp
  • 110 g butter room temp
  • 60 g icing sugar
  • 1 tsp vanilla sirup
  • 200 g melted white chocolate on top

Instructions
 

  • Preheat the oven to 180℃. Prepare a baking sheet of regular size that can fit a swiss roll of your favorite size.
  • Separate the whites from the yolks. In a bowl whisk the yolks with sugar and water until creamy. Add red food coloring and mix well.
  • Add cake flour, cocoa powder, baking powder, milk.
  • In another bowl whip the egg whites with sugar. Add the egg white foam into the mixture and gently fold in. Put a baking paper on top of the baking sheet and spread the mixture over it. Bake for 20 minutes.
  • Take the baked cake layer out of the oven and while it's still warm, immediately flip the cake out onto the kitchen towel. Carefully peel off the baking paper and discard. Starting at one short end, roll up the cake with the towel into a tight log. Keep the cake rolled up until completely cooled.
  • In the meantime, whip the mascarpone cheese with butter until smooth and creamy on slow speed. Add icing sugar, vanilla and keep on whipping on medium-slow speed. When the cream is done, keep it in the fridge until the swiss roll is completely cool.
  • Gently roll out the swiss roll (do not push it down!), and spread the cream over the top. Roll in again and keep in the kitchen towel very tight!
  • Put it into the fridge for at least 4 hours.
  • In the end, I melted white chocolate and sprinkled some christmas candy over the top.