Cakes Red Velvet Roulade Cake (Gluten Free) 4.22 from 14 votes Learn how to make my delicious Red Velvet Roulade Cake recipe with cream cheese frosting, which makes a lovely and impressive dessert for the holidays! By Gemma Stafford | November 26, 2015 | 112 Dessert Gluten Free Red Velvet Christmas Electric Mixer Baking Pans Hi Bold Bakers! Red Velvet Roulade Cake is the perfect cake for the Holidays! It’s such an impressive cake, similar to a yule log, but instead of chocolate it is a Red Velvet Cake rolled up with cream cheese frosting and beautifully decorated with white chocolate curls and leaves on top. And of course, a vibrant red cake definitely says the “holidays.” Roulades (aka Swiss Rolls) are a very easy cake to make. Usually where people have a problem is the rolling and the cake cracking. But don’t worry, that problem is easily solved and I tell you in this recipe. I adore this time of year and I’m sure it is obviously that I take my holiday baking very seriously. Everything is to be dressed, festive and decorated within an inch of its life. Otherwise how are you supposed to know it’s the holidays?? Red Velvet with cream cheese frosting is one of my most favorite cakes. If you are looking to mix things up this holiday season this cake would look beautiful as a centerpiece on your table. And I guarantee there won’t be a sliver left. If you are looking for a Big and Bold dessert this year then look no further. Try These Recipes! My Mum's Irish Apple CakeMicrowave Christmas PuddingStop Fruit From Sinking to the Bottom of CakeTraditional Irish Barmbrack Watch The Recipe Video! Red Velvet Roulade (gluten free) 4.22 from 14 votes Print Recipe Learn how to make my delicious Red Velvet Roulade Cake recipe with cream cheese frosting, which makes a lovely and impressive dessert for the holidays! Author: Gemma Stafford Servings: 10 servings Dessert Gluten Free Red Velvet Christmas Electric Mixer Baking Pans Prep Time 30 minsCook Time 10 minsTotal Time 40 mins Learn how to make my delicious Red Velvet Roulade Cake recipe with cream cheese frosting, which makes a lovely and impressive dessert for the holidays! Author: Gemma Stafford Servings: 10 servings Ingredients 6 large eggs , room temperature¾ cup (4 ½ oz/125g) sugar2 tsp vanilla extract2 tablespoons red food coloring (gel color preferably)1 teaspoon cinnamon⅓ cup (25g/1 oz) cocoa powder¼ cup (25g/1oz) cornflour (cornstarch)cream cheese frosting5 cups (1 lb 4 oz/ 575g) powdered sugar, sifted1 lb (16 oz/454g) cream cheese, at room temperature½ cup (4oz/112g) butter, at room temperature1 tablespoon vanilla extract Instructions Preheat the oven to 350oF (180oC) To prepare the roulade, place the eggs and sugar into an electric mixer and whisk on HIGH until very light, fluffy and thickened. ( around 5-8 minutes) It is really important to get them thick. Add the vanilla and red food coloring and whisk until well combined Sift the cocoa powder, corn flour and cinnamon over the mixture and fold in very carefully. Use a thin edged spoon to fold in. Take care not to knock out the air in the bubble your made by whisking. Pour mixture into a tin (11 X13") lined with parchment paper. Smooth with a spatula until evenly spread out. Bake the roulade for JUST 10 minutes. It bakes very fast. When done, and still warm from the oven use the edges of the parchment paper and gently roll the cake a little on all edges. This mimicks the actual rolling so when it’s cold and you fill it the sides shouldn't crack because it has already been rolled. When cold, carefully run a pallette knife between the cake and parchment just to make sure its not stuck. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese, then add the butter and vanilla and continue beat. Slowly scoop in the powdered sugar until it is smooth and creamy. Chill until needed. To fill the roulade: Spread on the frosting, reserving some to pipe on the outside. Use the paper as a guide to roll the cake. As you roll, gently pull the roll to keep it tight and even. Don't be afraid of this part, you will be fine. When finished rolling, make sure the seam of the roll is underneath. It helps sealing the roll. Have your cake platter close. Using the paper or your hands, lift the finished roll onto your cake platter or stand. Enjoy, it is great for afternoon tea. Recipe Notes The roulade can be made a day in advance before filling. It will keep for 3-4 days filling with frosting. You can replace the cornflour with (2oz/50g) regular all purpose flour. Make the frosting up to 3 days in advance A big thank you to LG who helped make this recipe and video possible. Learn more about my LG ProBake Convection Oven here. Submit your own photos of this recipe Upload Photo 5 Images Haya Murri Myatam tomoe Rabiya J.