• Re-roll the cake as tightly as you can. For best results, wrap the cake roll and refrigerate/freeze the cake for 1-2 hours to help the filling set. Alternately freeze the cake overnight.
• Unwrap the chilled cake. Dust the top with powdered sugar, optional. Use a serrated knife to cut 12 even pieces. Rinse and dry knife between cuts for clean slices.
NOTES
• NO PARCHMENT/TOWEL METHOD: If not using parchment paper, heavily grease and flour the pan before adding the batter. Then turn the hot baked cake out onto a tea towel that’s been sprinkled with about 1/2 cup of powdered sugar. Roll the cake up in towel while warm, and follow the steps as written.
• TO FREEZE: Double wrap the red velvet cake roll with plastic wrap and freeze it up to 2-3 months. Unwrap the cake and slice from frozen. Allow the cake to thaw at room temperature for 20 minutes before serving. Alternately thaw cake in fridge overnight before slicing and serving.
• STORE leftovers covered with plastic wrap in the fridge up to 5 days.
Super Easy No-Bake Lemon Pie: A Refreshing and Effortless Dessert in 10 Minutes!
SALTED CARAMEL CRACKER BITES: A Sweet and Savory Delight
Chicken Cordon Bleu Roll-Ups
My Husband Yelled at My Birthday Party That I Was Too Old to Want — My Friend Took Revenge on My Behalf
Entitled Passenger Spilled His Drink on My Laptop, Completely Ruining It – Karma Caught Up With Him as Soon as We Landed
Mac and Cheese Meatloaf Casserole
Search For Missing 10-Month-Old Baby Has Come To An End After 36 Hours
Turkish Focaccia with Herbs and Cheese – A Mediterranean-Inspired Delight
Sugar in the washing machine, put a spoonful: surprising what happens to the clothes