Indulge in this elegant purple velvet cake roll, with a rich cocoa sponge, creamy whipped filling, and vibrant purple glaze. Ready in 62 minutes, 240 kcal per slice!
Sifter or fine mesh strainer (for dry ingredients)
Spatula (for folding and spreading)
Clean kitchen towel (for rolling)
Small mixing bowl (for glaze)
Measuring cups and spoons
Wire rack (for cooling)
Ingredients
4large eggs
1cupall-purpose flour
½cupunsweetened cocoa powder
¾cupgranulated sugar
¼cupunsalted buttermelted
1tspvanilla extract
½cupmilk
1tbsppurple food coloring
½tspsalt
1tspbaking powder
1cupwhipped creamfor filling
1cuppowdered sugarfor glaze
2tbspmilkfor glaze
½tsppurple food coloringfor glaze
½tspvanilla extractfor glaze
Instructions
Preheat the oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper.
In a large bowl, beat eggs and sugar together until thick and pale, about 2-3 minutes.
Add melted butter, vanilla extract, milk, and purple food coloring, mixing until combined.
Sift flour, cocoa powder, baking powder, and salt into the wet mixture, folding gently until smooth.
Spread the batter evenly into the prepared pan and bake for 10-12 minutes until the cake springs back when touched.
Immediately roll the warm cake with the parchment paper into a log, let cool completely, then unroll, spread with whipped cream, and re-roll; chill for 30 minutes.
For the glaze, whisk powdered sugar, 2 tbsp milk, ½ tsp purple food coloring, and ½ tsp vanilla extract until smooth and glossy; drizzle over the chilled cake roll and let set before serving.