"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for RED VELVET CAKE ROLL & ICING, by , is from FELLOWSHIP HAVEN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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5- lg. eggs, separated
2- tbsp. buttermilk
1- bottle red food coloring
1/3- cup unsweetened cocoa powder
1/4- tsp. salt
1/2- cup sugar
1-tsp. distilled white vinegar
1/2- cup cake flour
1-tsp. baking soda
1/4- cup powdered sugar

Preheat oven 350.Line cookie sheet with parchment paper, spray with cooking spray. Beat egg yolks, with mixer till color is pale and thick. Add 1/2 cup sugar, buttermilk, vinegar, and food coloring. In a small bowl combine: flour, cocoa, baking soda, & salt. Sift gradually into egg mixture, beating until well blended. In medium bowl beat egg whites,(clean beaters before this process)until still foam. Add 1/4 cup sugar adding 1 tbsp. at a time. Beat until stiff foam. Fold into chocolate mixture. Spread into pan. Bake 10-12 minutes or until done. (springs back when touched in center)
Sift 1 tbsp. powdered sugar onto a kitchen towel. Immediately loosen cake and turn out on towel. Peel paper off. Sift 2 tbsp. powdered sugar over cake. Starting at narrow end roll up cake and towel, leave rolled up and let completely cool in towel.
Frosting: 8oz. cream cheese, 1/4 cup butter, 1tsp. vanilla, 4 cups powdered sugar
Beat cream cheese and butter together add vanilla , gradually stir in powdered sugar. Beat until smooth.
Unroll cooled cake, spread icing over cake. Re-roll without towel
Place seam side down on platter. Sprinkle with powdered sugar.




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