Red Velvet Roll Cake
For the cake:
- 4 pieces medium-sized eggs, (separated )
- 1/2 teaspoon cream of tartar
- ¼ cup vegetable oil
- ½ cup water
- 1 pack MAYA Decadence Red Velvet Cake Mix 400g
For the frosting:
- 1 pack MAYA Decadence Red Velvet Cake Frosting 60g
- 1/3 cup ice cold water
- 1/2 cup cream cheese, (softened )
- Preheat oven at 350⁰F/177⁰C. Grease and line a jelly roll cake pan.
- In a medium-sized bowl, mix egg yolks, vegetable oil, water and red velvet cake mix. Mix well, until there are no lumps. Set aside.
- Using a mixer, whisk egg whites with cream of tartar until it forms stiff peaks.
- Gently fold in egg whites to red velvet cake batter.
- Spread onto prepared cake pan and bake for 20-30 minutes. Once baked, roll the cake while it’s still hot and let it cool.
- For the frosting: in a mixing bowl, whip frosting powder with ice cold water until fluffy. Set aside. Cream the cheese until it is light and fluffy.
- Gently fold in frosting with cream cheese.
- Once the cake is cooled, unroll it and fill it with cream cheese frosting. Re-roll the cake, finish with a dusting of icing sugar. Serve.
