RED VELVET SWISS ROLL

RED VELVET SWISS ROLL
Ingredients:
4 eggs
180ml castor sugar
30ml oil
30ml sour cream
5ml vinegar
5ml vanilla essence
30ml red food colouring
180ml flour
60ml cocoa powder
5ml baking powder
2ml salt
Icing: 250g thick cream cheese
160g butter
4x250ml sifted icing sugar
5ml vanilla extract
Beat the eggs well with an electric
beater using the whisk attachment.
Add the sugar and beat well.
Beat in the oil, sour cream,
vinegar, vanilla and food colouring.
Sift over the flour, cocoa, baking
powder and salt and fold through
until well combined.
Pour the mixture into a greased
and lined 25x34cm Swiss roll pan.
Bake at 180°C for 12-15 minutes
or until the top of the cake springs
back when you touch it.
Remove from oven and turn the
Swiss roll on to a sheet of non-stick
baking paper that has been
sprinkled with castor sugar.
Peel away the paper lining, trim
the edges and roll up with the
paper. Cool
completely.
Unroll and fill with icing, roll up
and spread the outside with more
icing.
Decorate with coloured sugar if
desired.
ICING:
Cream the butter and cream cheese
until well combined.
Add the icing sugar and vanilla and
mix to form a firm icing.