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Red Velvet Mini Cake Rolls

Elegant mini red velvet swiss rolls filled with tangy cream cheese frosting, coated in a shiny swirled mirror glaze, and served on a crispy graham cracker base.
Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert, Pastry
Cuisine: American, French Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Red Velvet Sponge
  • 4 large eggs separated, room temperature
  • 0.75 cup granulated sugar divided
  • 2 tbsp vegetable oil
  • 2 tbsp buttermilk
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring gel or liquid
  • 0.75 cup cake flour sifted
  • 3 tbsp cocoa powder unsweetened
  • 1 tsp baking powder
  • 0.5 tsp salt
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1.5 cups powdered sugar sifted
  • 1 tsp vanilla extract
Graham Cracker Base
  • 1 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 4 tbsp unsalted butter melted
Mirror Glaze
  • 0.75 cup granulated sugar
  • 0.5 cup sweetened condensed milk
  • 0.25 cup water
  • 1 tbsp unflavored gelatin bloomed in 2 tbsp water
  • 1 cup white chocolate chips high quality
  • 1 dash red and white gel food coloring

Equipment

  • 10x15 inch Jelly Roll Pan
  • Stand mixer or hand mixer
  • Clean Kitchen Towel
  • Wire cooling rack
  • Candy thermometer

Method
 

  1. Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment and grease lightly.
  2. Whip egg whites to soft peaks, slowly add 1/4 cup sugar and whip to stiff peaks. Set aside.
  3. Beat egg yolks with remaining 1/2 cup sugar until pale. Mix in oil, buttermilk, vinegar, vanilla, and red coloring.
  4. Sift cake flour, cocoa, baking powder, and salt over the yolk mixture. Fold gently.
  5. Fold whipped egg whites into the batter in three batches, being careful not to deflate.
  6. Spread batter into pan and bake for 10-12 minutes until springy.
  7. Immediately invert hot cake onto a powdered sugar-dusted towel. Peel off parchment and roll cake up tightly in the towel. Let cool completely.
  8. Mix graham crumbs, sugar, and melted butter. Press into an 8x8 pan and bake for 8 minutes. Cool and cut into rectangles.
  9. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy.
  10. Unroll cooled cake, spread filling evenly, and tightly re-roll. Chill log wrapped in plastic for at least 2 hours.
  11. For glaze: Simmer sugar, water, and condensed milk. Remove from heat, stir in bloomed gelatin. Pour over white chocolate, let sit, then whisk smooth.
  12. Divide glaze, dye one part red and one part white. Cool to 90°F. Swirl white lightly into the red.
  13. Slice the chilled cake log. Pour swirled glaze over each slice on a wire rack. Top with reserved cake crumbs.
  14. Transfer glazed slices onto graham cracker bases. Chill until ready to serve.

Notes

Ensure your mirror glaze is exactly 90°F (32°C) before pouring. Too hot and it will melt the frosting and run off; too cold and it will be gloopy and thick.