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Red Velvet Swiss Roll (for a quick Valentine’s day bake)

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Ingredients
  

  • 5 egg yolks
  • 35 g corn flour sifted twice
  • 55 g plain flour sifted twice
  • 1 Tbsp coffee granules + 1 Tbsp cocoa powder mixed with 1 Tbsp water
  • 3 Tbsp buttermilk
  • 1 tsp vinegar
  • 35 g dark brown sugar
  • Red colouring how much, up to you! - I use 1 teaspoon
  • 35 g oil
  • 5 egg whites room temperature
  • 55 g raw caster sugar or caster sugar
  • 1/2 teaspoon cream of tartar

Cream cheese Filing

  • 1/2 block of cream cheese about 125g at room temperature
  • 1/4 cup of icing sugar or icing mixture
  • 1/4 block of butter or about 62g. at room temperature
  • 1 teaspoon rum

Instructions
 

  • Line a 13x9 inch swiss roll pan with parchment paper.
  • Preheat oven at 190C.
  • Beat the egg whites with the cream of tartar and sugar till stiff peaks. I use medium speed (on my Kitchenaid, that's number 6 out of 8) for 4 minutes.
  • Meanwhile mix the egg yolks, flours, coffee+chocolate mixture, brown sugar, coloring and buttermilk with a balloon whisk in a separate bowl. Just make sure it is smooth, never overmix
  • Add the vinegar to the egg yolk mixture..
  • Mix the whites with the egg yolk mixture, 1/3 at a time.
  • Pour this into the swiss roll pan. It is important to level the top for easier rolling later.
  • Bake for 10 minutes at a high to medium rack.

Filing

  • Beat the cream cheese, butter and icing in a thermomix at speed 4 for 3 minutes.
  • Add the rum and change to speed 2 for 1 minute.

Rolling

  • Remove the cake from the oven and let it cool for 5-10 minutes.
  • Remove the parchment paper, and loosely roll it while it is still warm and malleable.
  • let it cool through.
  • Spread the cream cheese through and roll up, tight this time round.