RED Velvet Cake

   

  

Ingredients 

For the Cake 

75gms – Butter, softened

150gms – Powdered sugar

1/2 tsp – Vanilla extract

2 nos – Eggs, separated

125gms – All purpose flour

12 gms – Cornflour

1/2 tsp – baking powder

1 tbsp – Cocoa powder

125 ml – Buttermilk

1 tbsp – Red food colouring liquid

Pinch of salt

1/2 tsp – White vinegar

1/2 tsp – Baking soda

For the frosting 

1 cup – Cream cheese

1 cup – Whipped cream

1/2 cup – Icing sugar

Red currants or raspberries for topping 

  

Method

Preheat the oven to 180°C.

Grease and line the sides of a 6″cake tin with parchment paper.

Cream the butter in the bowl of the standmixer until creamy. Add the sugar and beat until the mixture is pale and fluffy. For about 3 minutes. Add the vanilla extract and the egg yolks, one by one, beating well after each addition till well combined. Do not over beat. That will curdle the mixture.

Seive the flour, cornflour, baking powder and cocoa powder in a sieve resting on a plate.

Add the buttermilk with the food colouring and mix together. It should be very red, so add more if you need to.

Sift one-third of the dry ingredients into the butter and eggs mixture and fold until just combined, then pour in one-third of the buttermilk mixture and mix until just combined. Continue, combining a third at a time, until both are incorporated.

  
Whisk the egg whites and salt in a seperate , clean bowl until stiff peaks form. Add 1/3rd to the batter and mix. Add the remaining egg whites in three stages, folding them in gently with a spatula until just incorporated, without knocking off too much air from the egg whites.

In a small bowl, mix the vinegar and baking soda until it bubbles up, then gently fold this into the batter. 

Quickly pour the batter into the prepared tin and smooth the top. Bake in the oven for 25–30 minutes or until a skewer inserted into the middle comes out clean .

Rest the cake in the tin 15 minutes, then carefully remove the cake from the tin and cool it completely.

  
 For the frosting

Whip the heavy cream with 1/4 cup icing sugar till stiff peaks form.

Whip cream cheese with the remaining icing sugar in a separate bowl till smooth.

Fold in whipping cream and cream cheese together. 
Assembly 

Slice the cake into three equal parts. 

Place one slice on the cake stand. Put a dollop of frosting on the cake and spread it evenly with a spatula. Place the next slices of cake and repeat it with frosting. 

I topped the cake with red currants. 

  

Leftover crumbs of the cake

There are some leftover pieces of cake while we slice the cake. Crumble the cake and layer it in a serving glass. Fill the leftover frosting into a piping bad and pipie it over the cake crumb and serve chilled. 

  

Cake recipe : Rachel Allen

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