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Red Velvet Cake
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| 26cm | tin |
| 2 1/2 cups | Cake Flour |
| 1 1/2 teaspoons | Baking Powder |
| 3 Tablespoons | Cocoa |
| 3/4 cup | unsalted Butter-room temperature |
| 2 cups | Castor Sugar |
| 3 | whole Eggs |
| 1 t | Vanilla Essence |
| A pinch | fine Salt |
| 45ml | Red Food Colouring |
| 3 T | luke Warm Water |
| 1 cup | Buttermilk |
| 1 t | Bicarbonate of Soda |
| 1 t | White Vinegar |
| Method : 1) Preheat oven to 180˚ C 2) Butter or Grease 2 by 26cm tins 3) Sift the flour, baking powder and cocoa - set aside 4) Cream the butter and sugar amount until light and fluffy (about 15 mins) 5) Then add the eggs, one at a time, beating very well after each addition 6) Add the vanilla, salt, food colouring and the water. Beat this well 7) Add the dry ingredients alternating with the buttermilk, and mix until well combined 8) Then mix together the bi-carb and the vinegar and add this finally to the batter 9) Bake for 25-30 minutes 10) Remove from the tin when baking is complete, allow cooling and ice Cream Cheese Frosting Yield: 425g of Icing (enough for one velvet cake) | |
| 230g | Smooth Cream Cheese |
| 115g | unsalted Butter |
| 90g | Icing Sugar |
Method :
1) In an electric mixer cream together the butter and the icing sugar
2) After about 5 minutes of creaming start to add in the cream cheese, one tablespoon at a time
Mix the frosting until everything is well combined. Ice onto the cooled cake
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