Hey friends. HAPPY NEW YEAR 2016!!!!! Today we feature our first recipe of the week courtesy of my darling friend, Rozie who is a skilled baker,chef and photographer. Her cakes are to die for and you should all order one today. Trust me you will want more each day, no kidding.Naya-25RED VELVET CAKE ROLL
Yield: 10-12 servings

3/4 cup cake flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 tablespoon canola oil
2 tablespoons buttermilk
1 teaspoon vinegar
1 oz red food coloring
Pinch of vanilla powder (or 1 teaspoon vanilla extract)
For the cream cheese filling:
8 oz. cream cheese, room temperature
1/4 cup (4 tablespoons) unsalted butter, room temperature
2-3 cups confectioners’ powdered sugar
Pinch of vanilla powder (or 1 teaspoon vanilla extract)IMG-20160101-WA0006
1. Preheat oven to 350 degrees F. Spray a 10×15 inch jelly roll pan with nonstick cooking
spray, line with wax paper, then generously spray again. On a flat surface, lay down a thin,
clean kitchen towel and sprinkle with powdered sugar; set aside.
2. In a medium sized bowl, sift together cake flour, cocoa powder, baking powder and salt. Set
3. In another bowl, using an electric hand mixer, beat eggs on medium speed for 2-3 minutes
until frothy and pale yellow in color. Add sugar and oil beat until well- combined. Beat in
buttermilk, vinegar, red food coloring, and vanilla. Reduce hand mixer speed to low and
slowly beat in dry ingredients until just combined.
4. Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or
until cake springs back when lightly touched in the center.
5. Upon removal from the oven, immediately run a knife around the edges of the pan to loosen
the cake. Swiftly invert the cake onto the kitchen towel that has been sprinkled with powdered
sugar. Gently peel off the wax paper and discard. Then, starting at the short end, slowly roll
up the cake and the towel together. Set aside on a wire rack to cool.
6. In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an electric
hand mixer beat together cream cheese and butter until smooth and well combined. Beat in
powdered sugar until well incorporated.
7. Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling
over the surface of the roll. Then, roll the cake up again, cover with plastic wrap and
refrigerate for at least one hour before serving.

Note: For the topping, you can choose to simply dust with confectioners’ sugar, you can also
whip up some double cream or you can also prepare some more cream cheese filling for
frosting. Have fun with it by drizzling some melted chocolate and some vermicelli, whatever
tickles your fancy.IMG-20160101-WA0002You can place your cake orders via more images on her instagram account @roziesmilez

Rahab and Naya David

A digital journey of a young mother and her beautiful daughter. Welcome to our world of fun, fashion, style and adventure. Passionate about motherhood and sharing our own experiences and tips to help other young mothers out there to celebrate and embrace this beautiful journey.