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Marble Surface

4th of July Red Velvet Filled Sponge







Cake Ingredients:

- Eggs 4

- Egg yoks 4

- Sugar 2/3 cup

- Cake Flour 3/4 cup

- Egg whites 4

- Powdered sugar 1/4 cup

- Butter Extract 1 Tablespoon

- Pinch of Salt

Method of Prep:

Line a half sheet tray or cookie sheet with parchment paper. Lightly butter and flour the paper. Whip egg whites with powdered sugar to medium soft peaks. If using a stand mixer, remove egg foam from mixing bowl and set aside in a clean bowl. If using a hand mixer, set bowl aside. Next, whip eggs, egg yolks, sugar and butter extract on medium high until thick ribbons are formed. You can tell when ribbons are formed when you remove the beater from the egg foam and the foam drips back into the bowl leaving a trail.



Next, use a rubber spatula to pour egg foam into a large mixing bowl. Fold flour into yellow egg mixture. Next, fold egg white foam into batter. Spread cake batter in an even coating onto baking sheet. Bake at 425 degrees for about 7-10 minutes. The center of the sponge cake should spring back when you touch it gently. Allow to cool for about 10 minutes, then roll into a jelly roll shape using parchment paper.

Red Velvet Cream Cheese Filling Ingredients:

- Softened cream cheese 8 oz

- Sifted powdered sugar 12 oz

- Red Food Coloring 1-2 Tablespoons

- Cocoa powder 1 Tablespoon

- Big Pinch of Salt

- Vanilla Extract 2 teaspoons

Method of Prep:

Sift together cocoa powder and powdered sugar. In a mixing bowl, whip cream cheese until fluffy. Slowly add sifted powdered sugar until it is all incorporated. Add the extract, salt, and food coloring and continue to whip until smooth.

Chocolate Enrobing Ingredients

- White chocolate candy melts, 2 twelve ounce bags

- Blue and Red candy melts for garnish as needed

Method of Prep:

Melt white candy melts in a double boiler until smooth.

How to Assemble

Remove cake from fridge and unroll. Spread filling in an even coating over the middle of the cake. Roll cake into a jelly roll shape and trim the edges. Next, drizzle ganache over cake to evenly coat. Fill a pastry bag with each color and drizzle to garnish. Place cake in the refrigerator to set. Slice and serve when chocolate is set. Use a warm knife to cut through the chocolate.

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