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Red velvet trunk
All ingredients should be at room temperature. The butter must be melted and cold.
In a bowl, sift all the solid ingredients, flour, cocoa, baking soda, soda and salt. We leave aside.
Preheat the oven to 170 °C. We will cook in the air on the middle rack.
We will use a 25×36 cm oblong pan.
Lightly oil it and line it with non-stick paper.
In a bowl with a hand mixer, beat the eggs for 1 minute at high speed until fluffy.
Add the sugar and continue beating for 3 minutes until they double in volume and become fluffy.
Reduce the speed of the mixer and add in the melted cold butter, sour milk, vinegar, food coloring and vanilla.
Sieve half of the solid ingredients into the wet ingredients and beat with a hand mixer at low speed until no flour is visible.
Finally, add the remaining solid ingredients and gently mix to homogenize.
Pour immediately into the prepared pan and bake for exactly 13 minutes.
The sponge cake is ready when it has doubled in volume and when touched in the center, it springs back like a sponge.
If the center still seems moist, bake for a minute or two more.
While it is baking, spread a clean towel on a tray.
Sprinkle all over with powdered sugar.
As soon as it comes out of the oven hot as it is, we turn it over onto the steamed towel.
Carefully peel off the parchment paper from the sponge cake.
Grasping the edge of the towel, roll the hot sponge together with the towel into a tight roll and leave it with the joint facing down on the tray until it cools completely.
When it cools down, carefully unroll the trunk and remove the towel.
Put half of the cream on the sponge and keep the rest for the topping.
While spreading the cream on the sponge cake, make sure to leave enough space around the trunk because with the wrapping, the cream will spread all the way out.
Brush the outside of the whole trunk with the rest of the cream.
Leave the trunk in the refrigerator to cool.
Cut into slices and serve.