6 oz. red beets, trimmed and scrubbed

1/4 cup buttermilk

1 large egg, separated

2 t fresh lemon juice

1 t pure vanilla extract

1/2 cup whole wheat flour

2 t unsweetened cocoa powder

1/4 t salt

2 large egg whites

1/2 cup whipped cream cheese, softened

1/4 cup thick strawberry or raspberry preserves

confectioners' sugar for dusting (optional)

[how to make]

*Preheat the oven to 400 degrees.

*Wrap the beets in foil, place on a pan, and roast until a thin-bladed knife slide through easily, about 45 minutes to one hour.

*Remove from the oven, and reduce the oven temperature to 350 degrees.

*While the beets are hot, use the foil to rub off their skin.

*Transfer to a cutting board and coarsely chop; let cool.

*Coat a 9" X 13" cake pan with nonstick cooking spray.

*Line the bottom with parchment paper and spray again.

*Measure out 3/4 cup beets; reserve any remaining for another use.

*Transfer to a blender, add the buttermilk, egg yolk, lemon juice, and vanilla, and puree until very smooth. Transfer to a large bowl.

*Sift the flour, cocoa, and salt into a small bowl.

*Whisk all 3 egg whites in a large bowl with an electric mixer on medium speed until foamy and white.

*Gradually whisk in the sugar.

*Raise the speed to medium-high and whisk until soft, glossy peaks form.

*Fold one third of the whites into the beet mixture until incorporated.

*Sift the dry ingredients over the beet mixture and fold just until all traces of flour disappear.

*Add the remaining whites and gently fold until no traces of whites remain.

*Transfer to the prepared pan and very gently smooth the top

*Bake until the center of the cake springs back when gently pressed with a fingertip, about 20 minutes.

*Cool in the pan on a wire rack for 10 minutes, then run a thin-bladed knife between the edges of the cake and the pan.

*Place a sheet of parchment paper larger than the cake and a wire rack on top of the cake, invert the pan and rack together, and lift off the pan.

*Carefully peel off the parchment and discard.

*Gently nd loosely roll up the cake in the parchment, like a sleeping bag.

*Cool completely, in the parchment, on the rack.

*Gently unroll the cake.

*With an offset or other thin spatula, gently spread the cream cheese in an even layer over the top, then spread the jam over it.

*Starting with a long side, roll up the cake tightly enough to form a nice spiral, but not so tight that the filling squirts out.

*Wrap the cake tightly in plastic wrap and refrigerate for at least 30 minutes to firm up the filling.(The color of the cake will deepen over time crimson.)

*Unwrap the cake and dust with confectioners' sugar, if you would like.

*The cake cuts into neat slices the mots easily when cold, but let the slices come to room temperature before serving.

-makes one 12" roulade-

Note: I used the recipe from "Better Baking".

Labels: beets cake recipe, red velvet roulade recipe, roulade recipe