Preparation:

1. Preheat oven160'C and grease 10 x 7 inch pan with oil and you need parchment paper 10*9.
2. In a bowl heat butter and add to cocoa powder, mix well.
3. Add 2 teaspoon sugar and whisk thoroughly.
4. Add water and make a pastry form.
5. Add  vanilla extract and egg yolks.
6. Add half of cake flour into mixture and whisk till even.
7. Sift remaining cake flour into mixture.
8. Add color and mix well.
9. With a electric bitter whisk egg whites on medium-slow speed till thick foam forms .
10. Add 2 teaspoon castor sugar whilst continuing to whisk.
11. Keep whisking till egg whites are at soft foam.
12. Add egg whites in 3 batches and mix smoothly.
13. Pour batter into cake pan.
14. Spread with spatula as evenly as possible, pushing batter into corners of pan.

Bake:

1. Bake for 15 minutes. Remove from oven.
2. Place cake on clean parchment paper.
3. Peel parchment paper from bottom  of cake.
4. Let it cool on a rack.
5. Spread evenly with whipped cream.
6. Roll cake carefully.
7. Let it  chill till filling is set.
8. Cut with serrated knife, wiping knife clean with paper towels after each cut.
9. Transfer to serving plate.Serve it when cake is still cold.

Red Velvet Cake Roll

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