In honor of National Breast Cancer Awareness month I joined some fellow bloggers in “Cooking for a Cure” to create something PINK to help raise breast cancer awareness.
If you’re not aware, besides skin cancer, breast cancer is the most common cancer found in women. Statistics show that 1 in 8 women (in the U.S.) will at some time in their life develop breast cancer. The good news is that the death rate is on the decrease thanks to early detection and advancementsin treatments.
In fact, my mother-in-law is a recent survivor of breast cancer. She was diagnosed early last year which gave us all a good scare. The doctors fortunately found that the cancer was still contained so she underwent surgery to remove the mass and had radiation treatment everyday for a month. It was painful and exhausting both physically and mentally for her especially since she continued to operate her in-home child daycare. I remember talking to her during it all and saying how soar she was from surgery and that the radiation burned her skin. I’m so grateful for modern medicine and that she is cancer free and healthy again. She is truly one of the strongest, most kind, and optimistic woman I know and couldn’t imagine losing her so soon. I’m so glad I have her in my life and get to call her “mom”.Today I’m sharing my recipe for this lovely Pink Velvet Swiss Roll. It was actually my first time making a Swiss cake roll and found it to be much easier than I imagined… so there might be a few more of these cakes in my future. 😉 It only takes 15 minutes to cook and about 20 minutes prep time. The cake is super soft and stays moist for days. It has the perfect amount of filling which is light and perfectly sweetened. It’s a mixture of cream cheese, cool whip, and a little powdered sugar. So yummy and refreshing!
Go make this yummy cake and then get out in your community and help raise breast cancer awareness! … And make sure you are getting regular doctor check ups and and doing self exams. Early detection is key!
- 4 eggs, room temperature
- ¾ cup granulated sugar
- 2 tablespoons oil
- 2 tablespoons buttermilk
- 1 teaspoon cider vinegar
- 1 teaspoon vanilla
- ⅛ teaspoon pink get food coloring
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoons salt
- 1 (8 ounce) package cream cheese, softned
- 1½ cups cool whip, thawed
- ¾ cup powdered sugar
- ½ teaspoon vanilla
- Preheat oven to 350 degrees F (set to 325 if using a very dark pan). Grease a 15x10x1 inch 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, and salt. Set aside.
- 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, vinegar, vanilla, and 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 12-15 minutes or until it springs back when touched.
- When done, immediately invert the cake onto the towel. Remove the parchment paper and then roll the cake in the towel starting at the short end. Set on a wire rack and allow it to cool completely.
- Beat cream cheese with powdered sugar and vanilla until smooth. Mix in cool whip until creamy. Refrigerate until cake has cooled completely and ready to fill.
- Unroll the cake and spread the filling evenly over the top. Roll the cake back up and place seam side down on a platter. Cover with plastic wrap and place in the fridge for at least and hour before serving. Dust with powdered sugar, slice, and serve.
Recipe Source: adapted from Taste of Home