What You’ll Need

4 eggs

3/4 cup extra fine granulated sugar

1 tbsp oil

2 tbsp buttermilk

1 tsp cider vinegar

1 tsp vanilla extract

1 small dab pink gel food coloring

1 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 cup sugar

1 large egg white

12 tbsp unsalted butter (1 1/2 sticks)

1/2 tsp vanilla extract


1. Preheat oven to 350 degrees. Grease a 9x13 jelly roll pan with vegetable shortening and line with parchment; grease parchment paper.

2. In a large bowl, beat eggs with a hand mixer for 5 minutes. Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter.

3. With the mixer still running, slowly add sugar and oil to the whipped eggs. Next add buttermilk, vinegar, vanilla extract and food coloring (add food coloring a little at a time until desired color is achieved).

4. Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined.

5. Pour batter into prepared pan and tilt pan to distribute batter evenly.

6. Sprinkle a cotton tea towel with powdered sugar and rub sugar into the towel with your hands (towels with texture are not ideal for making cake rolls).

7. Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers.

8. When cake is baked, immediately turn it out onto the tea towel. Peel off parchment and roll cake into the tea towel, beginning at the narrow end. Roll tightly and as evenly as possible. Place rolled cake on a wire rack seam-side down and let cool completely.

9. Whisk egg white and sugar together in a large heat-proof bowl over a pot of simmering water. Whisk constantly until the sugar melts into the egg white. Check consistency by rubbing a bit between two fingers. If sugar granules remain, keep heating and whisking.

10. When sugar and egg white are blended, transfer to a stand mixer. Whip until the mixtures doubles in size. Add vanilla extract, and then whip in softened butter a little at a time until mixture has thickened to frosting consistency.

11. Carefully unwrap/unroll velvet cake, allowing the most tightly rolled end to curl slightly (see video).  Frost inside with filling and roll cake tightly. Cut into pieces with a serrated knife and serve.

Garnish with sweetened whipped cream and maraschino cherries.