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Preheat the oven to 350oF (180oC)
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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.
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Add the vanilla and red food coloring and whisk until well combined
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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.
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Pour mixture into a tin (11 X13") lined with parchment paper.
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Smooth with a spatula until evenly spread out. Bake the roulade for JUST 10 minutes. It bakes very fast.
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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.
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When cold, carefully run a pallette knife between the cake and parchment just to make sure its not stuck.
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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.
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Slowly scoop in the powdered sugar until it is smooth and creamy. Chill until needed.
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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.
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When finished rolling, make sure the seam of the roll is underneath. It helps sealing the roll.
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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.