Step-by-Step Guide to Make Pink Red velvet Rouland Cake Speedy

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Before you jump to Pink Red velvet Rouland Cake recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers along with hippies? That has completely changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we cannot change things for the better without everyone's active contribution. Each and every family should start generating changes that are environmentally friendly and they should do this soon. The kitchen area is a good place to begin saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not running as efficiently as they should. If you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. You can certainly minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen alone provides you with many small methods by which energy and money can be saved. Efficient living is definitely something we can all accomplish, without difficulty. It's about being functional, most of the time.

We hope you got benefit from reading it, now let's go back to pink red velvet rouland cake recipe. To cook pink red velvet rouland cake you only need 16 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Pink Red velvet Rouland Cake:

1. Get of roll cake.
2. You need 4 of Eggs.
3. Take 3/4 cup of Extra fine granulated sugar.
4. Use 1 tbsp of Oil.
5. Provide 2 tbsp of Buttermilk.
6. You need 1 tsp of Cider vinegar.
7. Take 1 tsp of Vanilla extract.
8. Take 1 small of Drop or small dab of Wilton rose gel food coloring(Americolor pink would also work).
9. Take 1 cup of All purpose flour.
10. You need 1 tsp of Baking powder.
11. Prepare 1 tsp of Salt.
12. Take of Swiss buttercream.
13. Provide 1/4 cup of Sugar.
14. You need 1 large of Egg white (use two egg whites if your eggs are small.
15. Use 12 tbsp of Butter.
16. Provide 1 tsp of Vanilla extract.

Steps to make Pink Red velvet Rouland Cake:

1. Preheat oven to 350°F.Grease a 9x13 jelly pan with white vegetable shortening and line with parchment;grease parchment paper..
2. In a large bowl, beat eggs with a hand mixer for 5 full minutes - set a timer if you need to! Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter..
3. With the mixer still running, slowly add sugar and oil to the whipped eggs. Next, add buttermilk, vinegar, vanilla extract and food coloring (add food coloring a little at a time until desired color is achieved)..
4. Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined..
5. Pour batter into prepared pan and tilt pan to distribute batter evenly..
6. Sprinkle a cotton tea towel with powdered sugar and rub sugar into the towel with your hands. Terry-cloth towels and towels with texture (such as waffle pattern) are NOT ideal for making cake rolls..
7. Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers..
8. When cake is baked turn it out onto the tea towel - do this without delay! Peel off parchment and immediately roll cake into the tea towel, beginning at the narrow end. Roll tightly and as evenly as possible. Place rolled cake on a wire rack seam-side down and let cool completely..
9. For the Swiss buttercream filling Whisk egg white(s) and sugar together in a large heat-proof bowl over a pot of simmering water. Whisk constantly until the sugar melts into the egg white. Check consistency by rubbing a bit between two fingers. If sugar granules remain, keep heating/whisking..
10. When sugar and egg white are blended, transfer to a stand mixer. Whip until the mixtures doubles in size. Add vanilla extract, and then whip in softened butter a little at a time until mixture has thickened to buttercream icing consistency..
11. Assembly:Carefully unwrap/unroll velvet cake, allowing the most tightly rolled end to curl slightly (see video). Frost inside with Swiss buttercream and roll cake tightly. Cut into pieces with a serrated knife and serve..
12. Pretty when garnished with sweetened whipped cream and glace' or maraschino cherries..

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