PINK VELVET SWISS ROLL

oday I’m sharing my recipe for this lovely Pink Velvet Swiss Roll.  It was actually my first time making a Swiss cake roll and found it to be much easier than I imagined… so there might be a few more of these cakes in my future.  😉  It only takes 15 minutes to cook and about 20 minutes prep time.  The cake is super soft and stays moist for days.  It has the perfect amount of filling which is light and perfectly sweetened.  It’s a mixture of cream cheese, cool whip, and a little powdered sugar.  So yummy and refreshing!

Ingredients
For the cake:

• 4 eggs room temperature
• 3/4 cup granulated sugar
• 2 tablespoons oil
• 2 tablespoons buttermilk
• 1 teaspoon cider vinegar
• 1 teaspoon vanilla
• 1/8 teaspoon pink get food coloring
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoons salt

For the filling:

• 1 8 ounce package cream cheese, softned
• 1 1/2 cups cool whip thawed
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees F (set to 325 if using a very dark pan). Grease a 15x10x1 inch pan with cooking spray and then cover with parchment paper and then grease the parchment payer.
2. Lay a tea towel on a flat work surface and sprinkle it with powdered sugar and set aside.
3. In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
4. .................

For the full step please clink the link : https://www.garnishandglaze.com//

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