• 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.
Advertisement:• 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.
Advertisement:• STORE leftovers covered with plastic wrap in the fridge up to 5 days.
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