Red Velvet Cake Roll

FOAM!!!  I got a milk foamer for Christmas and I'm kind of obsessed.  This little machine has single handedly turned me into a barista.☕️I'm making lattes for breakfast, afternoon cappuccinos and evening mocha lattes.  What can I say?  I'm well hydrated.  😂  I'm pretty sure that you couldn't classify my homemade concoctions as true lattes or actual cappuccinos - but whatever it is - I love it.  I don't even really know the actual name of this appliance.  I call it the "foamer" because it makes great foam.  (Any other Father of the Bride fans out there?)

Clearly, I need to work on my foam art.  I would describe my latte foam as abstract.  

I've been experimenting with different kinds of milk in my foamer all month.  Just in case you were curious, whole milk and vanilla soy milk make the best foam.  Low-fat cows milk makes a little less foam and almond and coconut milk don't hardly foam at all.  I also tried the almond/coconut creamer and didn't have much luck getting that to foam either - but it was still delicious.  🥛

​I've also used my foamer to make hot chocolate.  This little machine warmed the milk perfectly and added just enough foam on top so I didn't even need to add marshmallows.  Have I mentioned how much I love my milk foamer?  

Believe it or not, we do get cold February days in Atlanta.  The kind of damp cold that just chills me to the bone.  And nothing warms me up faster than a nice hot latte.  Warming up from the inside out - that's my excuse to make lattes on chilly days, anyway.  🤷🏻‍♀️

Cold weather is a great excuse to drink lattes but the truth is, I really need no extra incentive to use my foamer and make afternoon lattes.  The only problem is that I usually require a little snack to go along with my afternoon coffee treat.  I can think of no better confection to accompany my homemade latte creation that this red velvet cake roll.  

Red Velvet Cake Roll
Cake
1 cup minus 1 Tablespoons flour
3 Tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1/2 cup sugar
1/4 cup brown sugar
2 Tablespoons canola oil
2 Tablespoons buttermilk
1 teaspoon white vinegar
1 Tablespoon red food coloring
2 teaspoons vanilla

Filling
6 ounces cream cheese
4 Tablespoons butter
1 3/4 cups powdered sugar
1 teaspoon vanilla

Spray an 11x15" pan with cooking spray.  Line with parchment paper.  Grease paper.  

Sift together flour, cocoa powder, baking powder and salt.

Beat eggs in standing mixer with whisk attachment for 5 minutes.  

Add sugar, brown sugar, oil, buttermilk, food color and vanilla.  

Stir in dry ingredients. 

Pour into prepared pan.  

Bake 16 minutes at 350.

Lay a towel on counter and sprinkle generously with powdered sugar. 

Flip warm cake upside down on sugared towel.  Remove parchment. 

Roll up, starting with short side, into a tight spiral.  Let cool completely. 

Beat together filling ingredients in standing mixer. 

Unroll cake carefully and sprinkle with additional sugar. 

Spread filling over cake.  

Reroll tightly.

Wrap in plastic wrap and freeze for at least an hour. 

Slice while frozen. 

This particular red velvet cake roll doubled as a birthday cake.  It's easy to transport and when it's pre-sliced - as easy to serve as cupcakes.  Happy birthday friend - Love you.  

Ciao!

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