Recipes and Cooking Red Velvet Cake Roll 3.8 (47) 3 Reviews This pretty Red Velvet Cake Roll recipe is a sweet treat for Valentine's Day, birthdays, or Christmas. Try it for a fun new twist on homemade red velvet cake. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 8, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Stand Time: 30 mins Bake Time: 12 mins Total Time: 1 hr 12 mins Servings: 10 Yield: 1 slice each Jump to Nutrition Facts Ingredients 4 eggs ⅓ cup all-purpose flour 1 tablespoon unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon vanilla ⅓ cup granulated sugar 1 tablespoon red food coloring ½ cup granulated sugar Powdered sugar 1 cup frozen light whipped dessert topping, thawed ½ cup light sour cream ½ teaspoon vanilla Directions Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour, cocoa powder, and baking powder; set aside. Preheat oven to 375°F. In a medium mixing bowl beat egg yolks and 1/2 teaspoon vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved. Beat in food coloring. Thoroughly wash beaters. In another mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan. Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack. For filling, in a medium bowl fold together dessert topping, sour cream, and 1/2 teaspoon vanilla. Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for up to 6 hours. Sprinkle cake with additional powdered sugar. Rate it Print Nutrition Facts (per serving) 144 Calories 4g Fat 24g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 144 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 78mg 26% Sodium 72mg 3% Total Carbohydrate 24g 9% Total Sugars 18g Protein 3g Calcium 60.6mg 5% Iron 0.7mg 4% Potassium 62mg 1% Folate, total 20.2mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.