Red Velvet Swiss Roll With Cream Cheese Frosting

1. Preheat oven to 180 ˚C
2. To prepare egg yolk mixture, combine egg yolks, caster sugar, and salt in a mixing bowl. Beat until light and fluffy.
3. Add in plain yogurt, water, vinegar and Star Brand Cochineal Colour. Mix until well combined.
4. Sift in Blue Key Self-Raising Flour and cocoa powder. Continue to mix.
5. Gradually pour in Krystal Corn Oil and mix until well combined. Set aside the egg yolk mixture.
6. To prepare the meringue, beat egg whites until foamy. Gradually mix in cream of tartar and caster sugar. Beat until stiff peaks form.
7. Gently fold in the meringue (in 3 additions) into egg yolk mixture.
8. Pour batter into a 33cm X 38cm baking tray lined with parchment paper.
9. Bake for 13 minutes or until a bamboo skewer inserted into the center of the cake comes out clean
10. Remove the cake from baking tray and let cake cool completely.

Cream Cheese Filling & Frosting

1. In a mixing bowl, combine cream cheese and butter. Mix until well combined.
2. Add icing sugar and lemon juice. Continue to mix until light and fluffy.

To Assemble Swiss Roll

1. Place cake on a piece of parchment paper when it is completely cooled. Spread cream cheese filling generously and evenly around the cake.
2. At the end of the tip, roll the cake upward into a log, using the parchment paper to keep the roll tight.
3. Trim both ends and transfer the red velvet swiss roll to a serving tray. Keep the trimmed ends aside.
4. To coat the cake, spread a thin layer of the cream cheese frosting over the cake.
5. To decorate the cake, grate and sprinkle the sponge cake from the trimmed ends and gently arrange strawberries.