红色天鹅绒蛋糕卷 Red Velvet Cake Roll

材料
A:中筋面粉1杯、无糖可可粉3汤匙、发粉1茶匙、盐½茶匙
B:A蛋4粒（室温）、细糖100克、黄糖50克、植物油30毫升、酸奶酪30毫升、白醋1汤匙、食
用红色素1汤匙、香草精2茶匙
C:糖粉120克 （卷蛋糕用的）

芝士奶油糖霜

芝士奶油170克（室温）、无盐牛油60克室温）、糖粉210克、香草精1茶匙

做法
1 把烤炉预热至177°C，准备一个10×15烤盘，先涂牛油，油纸也涂牛油。
2 将所有材料B筛过备用。
3 用手打器高速拌打鸡蛋5分钟至发起；然后加入其余材料B以中速搅拌至完全混合。
这时把筛过的干料加入，以慢速搅拌成滑面糊。
4 将面糊平均倒入烤盘里，入烤炉烤17分钟，以手指压下会反弹为准。
5 与此同时，准备一块薄面巾撒入1杯的糖粉，一旦蛋糕烤好后即可把它反扣在面巾上，完
全冷却后连同面巾一起卷起。
6 准备糖霜：在大容器里，用手打器把芝士奶油以高速搅拌1分钟至细滑，然后加入牛
油搅拌至完全混合。跟着加入糖粉和香草精，以中速搅拌至混合均匀。
7 慢慢把蛋糕摊开铺平，然后把糖霜铺上，周围留½寸的空间，然后再慢慢卷起，这时不
必连面巾一起卷。
8 收入冰箱冷藏至少20分钟后才切块吃。喜欢的话可以多撒糖粉。

INGREDIENTS
A: 1 cup all-purpose flour, 3 tbsp unsweetened natural cocoa powder, 1 tsp baking powder, ½ tsp salt
B: 4 large eggs (room temperature), 100g castor sugar, 50g light brown sugar, 30ml vegetable oil, 30ml
buttermilk, 1 tsp white vinegar, 1 tbsp liquid red food coloring, 2 tsp vanilla extract
C: 120g icing sugar (for rolling)
CREAM CHEESE FROSTING
170g block cream cheese (softened to room temperature), 60g unsalted butter(softened to room temperature), 210g icing sugar, 1 tsp pure vanilla extract

METHOD
1 Preheat oven to 177°C. grease a 10×15 inch baking pan and the parchment paper with butter.
2 Sift all ingredients together. Set aside.
3 Using a hand mixer to beat the eggs for 5 minutes on high speed until fluffy. On medium speed, beat
in the remaining ingredients B until combined. Then pour in the sifted flour ingredients and beat again on
low speed until the batter is completely combined.
4 Spread batter evenly into prepared pan. Bake for 17 minutes or until the cake springs back when you
poke it with a finger.
5 Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle with 1 cup of icing sugar. Once the cake
comes out of the oven, immediately invert it onto the towel. Allow the cake to cool completely and roll up
together with towel.

6 Make the frosting: In a large bowl using a hand-held mixer to beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the icing sugar
and vanilla and beat on medium-high speed until combined and creamy.
7 Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top, leaving about a ½ inch
border around the cake. Gently and slowly roll the cake back up without the towel.
8 Keep in refrigerate for at least 20 minutes before slicing and serving. Dust with more icing sugar, if
desired.