Sometimes there are movies that you hear off for the first time. And then you are surprised that someone didn’t think of it sooner. For me, this was the case with a real-life Barbie movie. Whenever there is a new young adult book series they almost rush over each other to produce the film(s), but someone as classic as Barbie has never been done before. Some people might call Barbie unsuitable for a nerd website, but I think with her new movie coming out somewhere in 2020 she deserves this spot!
150 gr extra fine granulated sugar
1 tbsp oil
2 tbsp buttermilk
1 tsp cider vinegar
1 tsp vanilla extract
1 drop or a small dab of Wilton rose gel food colouring (Americolor pink would also work)
140 gr all purpose flour
1 tsp baking powder
1/2 tsp salt
Swiss buttercream filling
50 gr sugar
1 large egg white
170 g unsalted butter
1/2 tsp vanilla extract
How to bake
1. Preheat the oven to 350°F (176°C).
2. Grease a 9×13 inch (22x33cm) jelly-roll pan with white vegetable shortening, line with parchment and grease the parchment paper.
3. In a large bowl, beat the eggs with a hand mixer for 5 full minutes. Properly whipped eggs will lighten in colour considerably and have the appearance of yellow cake batter.
4. With the mixer still running, slowly add the sugar and oil to the whipped eggs.
5. Next, add the buttermilk, vinegar, vanilla extract and food colouring
6. Sift together the flour, baking powder and salt.
7. Slowly add the flour mixture to the liquid ingredients.
8. Mix until everything is well combined.
9. Pour the batter into the prepared pan and tilt the pan to distribute the batter evenly.
10. Sprinkle a cotton tea towel with powdered sugar and rub the sugar into the towel with your hands.
11. Bake the cake for 12-15 minutes. The cake is done when it springs back when it is pressed with your fingers.
12. When the cake is baked, turn it out onto the tea towel – do this without delay!
13. Peel off the parchment paper and immediately roll the cake into the tea towel, beginning at the narrow end. Roll as tightly and as evenly as possible.
14. Place the rolled cake on a wire rack seam-side down and let it cool completely.
Swiss buttercream filling
1. Whisk the egg white and sugar together in a large heat-proof bowl over a pot of simmering water.
2. Whisk constantly until the sugar melts into the egg white. Check the consistency by rubbing a bit between two fingers. If the sugar granules remain, keep heating/whisking until they are all gone.
3. When the sugar and egg white are blended, transfer it all to a stand mixer.
4. Whip until the mixtures doubles in size.
5. Add the vanilla extract, and then whip in the softened butter a little at a time until the mixture has thickened to buttercream icing consistency.
1. Carefully unwrap/unroll the velvet cake, allowing the most tightly rolled end to curl slightly.
2. Frost the inside with the Swiss buttercream and roll cake tightly in the same direction as before.
3. Cut the cake into pieces with a serrated knife and serve with sweetened whipped cream and glace’ or maraschino cherries.