Red Velvet Swiss Roll

Name: Thermomix recipe: Red Velvet Swiss Roll
Prep time: 30 min
Cook time: 8 min
Ingredients: 50 Grams raw beetroot, peeled; 20 Grams frozen raspberries; 1 Tablespoon fresh lemon juice; 1 Teaspoon apple cider vinegar; 110 Grams self raising flour; 20 Grams cocoa powder; 1/2 Teaspoon baking powder; 1 Tablespoon beetroot powder; 4 eggs; 120 Grams raw caster sugar; 15 Grams Extra Virgin Olive Oil (EVOO); 1 Pinch pink salt flakes; 1 Teaspoon vanilla bean paste; 1 Batch Ermine Frosting; icing sugar, for dusting

Serves 8-10 Prep Time 30 minutes Cook Time 8 minutes Rated: Print

The best cake just became the best Swiss Roll ever. You are welcome. Hours of testing! (Seriously) but we got it in the end so that it is easy for you

Well this was bound to happen eventually. Thank goodness we have a baking queen in our midst. The testing took a while, but we loved the end result and so will you. Additive free, made from scratch, beautiful fluffy Swiss roll, red velvet style! Woohoo! Pin this recipe for a special occasion, literally any excuse is what we are thinking!

Merry Birthday, anniversary, Christmas rolled into one! (Get it...rolled?)

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Need

50 Grams raw beetroot, peeled
20 Grams frozen raspberries
1 Tablespoon fresh lemon juice
1 Teaspoon apple cider vinegar
110 Grams self raising flour
20 Grams cocoa powder BUY
1/2 Teaspoon baking powder
1 Tablespoon beetroot powder
4 eggs
120 Grams raw caster sugar BUY
15 Grams Extra Virgin Olive Oil (EVOO) BUY
1 Pinch pink salt flakes BUY
1 Teaspoon vanilla bean paste BUY
1 Batch Ermine Frosting Recipe
icing sugar, for dusting

Do

1: Preheat oven to 160°C. Line a Swiss roll tray with baking paper.
2: Place beetroot, raspberries, lemon juice and apple cider vinegar into the Thermomix bowl and puree 1 min/speed 9. Scrape bowl and repeat. Set aside.
3: Sift flour, cocoa, baking powder and beetroot powder together. Set aside.
4: Place eggs and sugar into the Thermomix bowl, whip 8 min/37°C/Butterfly/speed 3/MC off.
5: Whip 20 min/Butterfly/speed 3/MC off.
6: Add half of the sifted flour mix to the bowl and incorporate 6 sec/Interval.
7: Add EVOO and salt and remaining flour mix. Incorporate 12 sec/Interval.
8: Finish combining by gently folding with a spatula. Pour into lined tray and bake 8 minutes. Or until JUST cooked. If it is overcooked, you won't be able to roll it. Remove from oven and let cool in tray with a clean tea towel over it.
9: When cool, turn cake out onto baking paper, trim sides if they're not soft. Spread Ermine Frosting all over. Roll the cake up, using the baking paper to help.
10: Dust with icing sugar.

Served with

The Famous Ermine Frosting

Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.