Red Velvet Cake Roll

Add the flour, baking powder, and cocoa powder to a bowl. Mix well. Sift twice.

Crack the eggs into a bowl. Add the sugar, vanilla sugar, and salt. Beat at high speed for about 7–10 minutes until airy.

Combine the milk and red food coloring in a small bowl. Mix well.

Add the sunflower oil and milk mixture to the batter. Mix for one minute. Sift the flour mixture in three parts over the batter. Do not stir—gently fold the flour into the batter with a folding motion (like a figure 8). This keeps the cake roll light and airy.

Grease a baking tray lined with parchment paper and pour the batter evenly across the tray. Smooth it out.

Bake the red velvet cake in a preheated oven at 200°C (392°F) for about 7–10 minutes.

Remove the cake from the oven and place a damp tea towel over it. Flip the baking tray over. Remove the parchment paper. Trim the edges of the cake and set them aside.

Roll the cake using the damp tea towel or parchment paper while it is still warm. Rolling it warm prevents cracking or minimizes it. Place the rolled cake in the refrigerator for at least 30 minutes (or longer if needed).

Crumble the trimmed edges of the cake using a mixer until fine. Set aside.

In a large bowl, combine the mascarpone, sugar, vanilla sugar, and whipped cream stabilizer. Mix for one minute. Gradually add the heavy cream, mixing until stiff.

Unroll the chilled cake and spread a layer of cream evenly over it. Roll it back up.

Coat the entire cake roll with the cream mixture, smoothing it out with a spatula.

Decorate the bottom of the roll cake with the red velvet crumbs. Pipe two swirls of cream on top and garnish with strawberry pieces and more crumbs.