Red Velvet Cheesecake Roll

Weigh the milk, corn oil, and liquid red velvet coloring into a mixing bowl. Stir until fully combined and emulsified.

Sift in the cake flour and cocoa powder, then mix using a folding motion in one direction until smooth. Adding cocoa powder helps deepen the color so it’s not too bright.

Separate egg whites and yolks. Put the egg whites into a clean, oil-free mixing bowl. Add the yolks directly into the batter and mix in one direction until smooth.

Add a few drops of lemon juice to the egg whites. Beat on high speed until large bubbles form, then add the first portion of sugar.

When the bubbles become fine and delicate, add the second portion of sugar.

When clear lines start to appear in the meringue, switch to low speed and add the third portion of sugar.

Beat until the meringue forms soft peaks with large, drooping hooks when you lift the whisk. Don’t overbeat, or the cake will crack and dome easily.

Fold the meringue into the batter in three additions. I like to use a hand whisk for this step—it’s convenient and less likely to deflate the batter.

After adding the meringue in three times, switch to a spatula, scrape down the sides of the bowl, and fold gently to even out the batter, getting it ready for the pan.

Pour the batter into the pan from about 30 cm above. Gently tilt left and right to level, then tap to release air bubbles. Bake in a preheated oven at 165°C, top and bottom heat, middle rack, for 20 minutes. If you want to roll it from the short side, turn on convection for the last 3–5 minutes. For a convection oven, bake at 145°C for 17–18 minutes.

After baking, lift the cake out with the parchment (or liner) and place it on a cooling rack to cool completely.

Choose one side and cut it at a diagonal; cut the opposite side straight. (As shown in the coffee cake roll photo—sorry, I forgot to take a picture this time, but you can get the idea from that one.)

Put the trimmed edges into the oven and bake at around 150°C for about 10 minutes.

The baked red velvet trimmings will be crisp and crumble easily when pinched. These crumbs will be used later to sprinkle on the surface as decoration.

Soften the cream cheese at room temperature, add vanilla extract, and beat with a mixer until smooth.

Beat the heavy cream with sugar until it thickens, then add the cream cheese mixture.

Beat until the cream holds stiff peaks. If you want continuous, flowing rosettes using a St. Honoré piping tip, set aside about 80 g while the cream is still slightly soft and put it into a piping bag. Continue beating the remaining cream a bit stiffer so it has better support.

As shown, mound up a raised section of cream along one side. You can add fruit, panna cotta, or other fillings on top of this mound.

Use a rolling pin to help roll up the cake. Chill in the refrigerator for at least 30 minutes. Trim off both ends, then get ready to pipe the cream on top.

If you don’t have a St. Honoré piping tip, you can DIY one. As shown, make a horizontal cut at the end of the piping bag, then make a diagonal cut at about halfway up that opening.

Keep the diagonal edge facing up and pipe. I was holding my phone with one hand and piping with the other, so it doesn’t look perfect, but as long as you understand the method, that’s what matters.

Add fruit on top and sprinkle with the red velvet crumbs, and you’re done!