Red velvet roll

To prepare the red velvet roll, start with the sponge cake. Pour the sugar and eggs into the bowl of a stand mixer fitted with a whisk attachment 1. Turn on the machine and add the powdered coloring 2; keep mixing until you have a fluffy and frothy mixture 3.

Sift the flour 4 and cocoa 5 inside; then mix with a spatula from bottom to top so as not to deflate the mixture 6.

Pour the mixture into a 14.5x12.5-inch baking tray lined with parchment paper 7 and using an offset spatula 8, spread it over the entire surface 9.

Bake in a preheated static oven at 356°F for 10-12 minutes. Once cooked, take it out of the oven and let it cool 10. Meanwhile, prepare the cream: place the cream cheese and cream in a bowl 11, add the powdered sugar 12

and the seeds of the vanilla bean 13. Mix everything with an electric whisk 14 until you obtain a fluffy cream 15. Cover with plastic wrap and place in the refrigerator.

When the sponge cake is completely cool, flip it onto a surface where you have placed a sheet of parchment paper. Remove the parchment paper attached to the base of the sponge cake by pulling it away very gently 16. Trim the edges with a knife 17 and place the cream in the center, setting aside about a third 18.

Spread it over the entire surface of the sponge cake 19, then roll the sponge cake onto itself without too tightly (20-21).

Wrap the roll with the parchment paper underneath 22 and transfer it to a tray 23, then place it in the refrigerator for 30 minutes. After this time, take the roll out and trim the edges by slightly cutting the ends 24.

At this point, take the remaining cream, add the cream for decoration 25, and mix to soften it 26. Distribute the obtained cream over the roll 27

spreading it on the top and sides 28. Garnish with red currants, chocolate curls, and rosemary sprigs 29. Place the red velvet roll in the refrigerator until ready to serve it 30!