Red velvet Swiss roll:
4 eggs (room temp)
150 grams granulated sugar
1 tablespoon vegetable oil
1 teaspoon vinegar
95 grams flour
3 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons buttermilk (or regular milk)
Red gel food coloring
Filling and coating:
Jam of your choice
350 grams butter (room temp)
300- 400 grams powered sugar
250 grams white chocolate (melted)
3 tablespoons heavy cream (room temp)
Preheat the oven to 350 degrees. Line your pan with parchment paper.
Whisk together the dry ingredients (flour, cocoa powder, baking powder, and salt) and set aside.
In a big bowl, using an electric hand mixer, beat the eggs on the highest setting for about 3-4 minutes. Slowly add the sugar and continue to beat for another 1-2 min. The batter should be double in volume, pale in color, and very airy. Add the oil, red food coloring, buttermilk, and vinegar. Mix for a few seconds until combined.
Add the dry ingredients and mix just until combined, don’t overmix.
Pour batter into the prepared pan. Spread into an even layer and slam the pan against the counter to get rid of the air bubbles.
Bake in the middle of the oven for 12-15 min. The cake is done once it springs back when lightly touched.
Lay down a towel or parchment paper on your countertop (the same size as the cake).
As soon as the cake is done baking, take it out and flip it over onto the towel/parchment paper. Roll into a roll and let cool completely. Work on your filling and coating in the meantime.
Melt the chocolate and set aside to cool down.
Using a handheld mixer, whip the butter for 2 min until soft and creamy. Add the melted chocolate and mix together for about 30 seconds. (The chocolate can’t be too hot or the butter will melt)
Slowly add sugar, a little at a time. Once all of the sugar is added, pour in the heavy cream and whip for another 30 seconds until fluffy.
Add more confectioner's sugar if needed.
Once the cake has cooled down, carefully un-roll the cake and spread an even layer of buttercream all over. Dollop some jam and using the back of a spoon spread it around.
Carefully roll it back into a log shape and place it in the fridge to harden for about 20 min.
Using the leftover buttercream spread an even layer all over the roll and smooth out the sides.
Color some of the buttercream red and pipe some hearts or do whichever design you want.