Red Velvet Roulade Cake - Gluten free - Gemma's bigger bolder baking ep 99

Gemma's Bigger Bolder Baking Red Velvet Roulade Cake Hi Bold Bakers! Christmas has come early here on Bigger Bolder Baking because thanks to LG I'm able to bring you this recipe for Red Velvet Roulade from my new LG ProBake Convection oven. I'm really excited to use it. I'm excited to show you this cake. So let's get baking! A roulade or a swiss roll is a very beautiful cake and surprisingly easy to make. But usually where people have a problem is rolling the cake and having it crack on them. Now that problem is very easily solved and I'm going to show you later in the video. I'm going to start out by mixing our cake in a stand mixer. Now you can also mix it with an electric hand mixer but it's incredibly hard to do it by hand because you need to get the eggs really nice and thick. To your bowl, add your room temperature eggs and sugar. Then we're going to turn the machine onto high and whisk them together until they're really nice and thick. And it's important that your eggs are room temperature because they whip so much better. This is perfect! This is how thick you want your eggs. They grew I'd say 5 or 6 times in volume. They're beautiful and lovely and airy. This took me around 5 minutes on high speed. This is exactly what you want. Now to this I'm going to add in some Vanilla Extract and some red food dye to get the color that we want for our Red Velvet Cake. I like to use gel colors because they're more concentrated so you need less of them. Perfect! This is looking great. So now we're going to take it off the machine and sieve in the rest of the ingredients that make up Red Velvet. Add in your cocoa powder, cinnamon and corn starch and sieve it into your mix. Cocoa powder is a very important ingredient in Red Velvet Cake because it's not just a red cake, it's a cocoa flavored cake colored red. That's why you get that lovely deep red and the cinnamon gives it that bit of spice. Ok. Perfect! Now we're going to take a metal spoon, something with a very think edge. And we want a thin edge because we're going to fold in all of our dry ingredients and you don't want it to bash down your bubbles so use a thin edged spoon. You might have noticed that in this cake there is no flour and I used corn starch instead. It will act the exact same way as flour but the good thing is that it's gluten free so everyone can enjoy this cake. Keep on folding in until you can't see any more dry ingredients. Okie dokie. I can't see any more dry ingredients so now it's ready for our tin. Butter and line a tin with parchment paper that is 11 inches x 13 inches. Then pour your cake mix straight into your tray. You might see a few little speckles of cocoa powder and cinnamon. Don't worry about it, it's supposed to look like that. Because of all the eggs in there, this is an incredibly soft and moist cake. It's really beautiful and you'll see that when it's baked. Push it into the corners. Make sure it's nice and even. I know it looks really thick right now but when it bakes it actually sinks a little bit so it will all work itself out. And there you have it. Our Red Velvet Roulade is ready for the oven. My oven has double capacity so it's great for me because I do a lot of baking all at once. I'm going to bake this roulade off in the convection part of the oven at 350F/180C for 10 minutes. To accompany the Red Velvet Roulade, of course I have to make my master recipe for Cream Cheese Frosting. Now this is a fantastic cream cheese frosting recipe and it also works really well for my Carrot Cake. Add your room temperature cream cheese into your stand mixer and we're just going to whip it up until there are no lumps. My cream cheese is nice and smooth so now I'm going to add room temperature butter. And all I want to do is just whip these both up together until they are nice and smooth. Now these stages are really important. You're probably thinking why don't you just throw it all in there together but this is what makes it nice and light and fluffy. Which is the question people are always asking me. Great! To this I'm going to add in vanilla extract for extra flavor. Now I'm going to turn back on the machine and slowly add in our icing sugar bit by bit. And what this does adding it bit by bit is allows it to get nice and lots of air in there and make it nice and light and fluffy. And that's your cream cheese frosting. It's a really great recipe. And it only takes around 5 minutes to make. And it tastes really good. This is going to go so well with the Red Velvet. This is ready just in time because our cake is going to come out of the oven. My timer has gone off and my kitchen smells like cocoa and cinnamon so I'm pretty sure it's done. Our cake looks and smells great and as you can see it's nice and evenly cooked which is what you get from the convection oven. And it's really lovely and moist. Now this is the part where I show you my tips about how to roll a roulade without it cracking. While it is still warm out of the oven. It's very important to get it while it's still warm. We're going to take the paper and just mimic rolling the roulade. It gets the roulade, the cake, used to thinking that it's going to be rolled. So you just want to give it a little bit of a roll. Lovely. Because when it goes totally cold and you go to actually fill it then it will roll up a whole lot easier. Now to be able to fill this roulade and get it off this paper I have a nifty little trick for you. Take some cling wrap and put it on top of the cake. Then take a cooling rack and place that on top. In one swift motion, I'm going to try and do it. Flip it over! Yay! Then just slide out the cooling rack and very gently peel away the parchment paper. As you can see, this cake is incredibly moist and that's because all of the lovely, fluffy eggs that we put into it. Ok. Great! Now we're just going to take our cream cheese frosting and spread it all over the surface. Spread the frosting out as evenly as you can all the way to the edges. Now that we have our filling down, our next step is the rolling. So what you want to do is take the cling film on either side and move the cling film to roll the cake. Do it slowly. Take your time. Don't rush it. Look at that. Gorgeous! Roll it over onto the seam. Now this is the tricky part. Getting it onto the platter. But just do a swift move and whoop...And if it breaks, anything happens. Don't worry. We can cover it up with frosting, icing sugar. No one will know. And there you have your lovely roulade. Now of course, we're not finished here. We're going to make it extra Big & Bold. We're going to decorate it. Put some holly, make it really festive for the holidays. To decorate the top of the roulade, I put the cream cheese frosting into a piping bag. Now I did this because you can pipe it on in nice long stripes and not have to damage the cake. The cake is so soft and moist that if you put on the frosting with a spatula it has a tendency to come up. Pipe it on in nice long stripes. Honestly, don't worry about it too much because we're still going to decorate the top of this. It will look great in the end. And then just continue doing stripes all over your cake. And fill in any holes if you see them. Decorate your roulade with some lovely white chocolate curls on top. Because it's the holidays and I want to make this dessert extra festive, I'm going to put some edible gold on the white chocolate curls. This powder is really inexpensive and it really spruces up a dessert. Now if this cake isn't beautiful enough, I'm going to finish it with a little piece of holly and some cranberry on top. I'm going to stick them in going all the way down the roulade. At this time of year, when everyone is decorating why not decorate your food as well? Check it out. Doesn't that look beautiful? I don't know any Christmas table that wouldn't want this dessert on it. When you cut into this cake, you can actually hear the bubbles and the sponge because that's how light and delicate it is. I adore Red Velvet and Cream Cheese frosting so there's not a lot I don't love about this dessert. And the fact that it looks extra beautiful and seasonal just makes it even better. I hope you're excited for even more holiday recipes thanks to LG because I have a lot lined up. Thank you so much for subscribing to my channel and I'll see you back here every Thursday for more Bigger Bolder Baking.