Red Velvet Swiss Roll

Preheat the oven. Grease a 12×17 inch baking pan with cooking spray and then cover with parchment paper and then grease the parchment payer. Lay a tea towel on a flat work surface and sprinkle it with powdered sugar and set aside.

In a medium mixing bowl, combine flour, baking powder, cocoa powder and salt. Set aside. Then In a large mixing bowl, beat eggs on high for 3 minutes until pale in color. Continue beating as you slowly add in the sugar. Add the oil, buttermilk, vanilla, red food coloring and beat for 1 more minute. Add in the dry ingredients and mix until combined. Pour batter into pan and tilt to even out the batter. Bake for 10-15 minutes or until it springs back when touched Remove the parchment paper and then roll the cake in the towel starting at the short end. Set it aside allow it to cool completely

whip the heavy cream, sugar, butter and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Cover leftover cake and store in the refrigerator for up to 3 days.

Enjoy!!!!