Thursday, April 21, 2011

Red Velvet Cake

At last I am brave enough to try out three layer cakes with frosting. Why didn't I bake this before is because I don't fancy butter cream. I would scrape off every bit of butter cream when I eat birthday cakes or I will only eat the cake and leave the frosting alone. Anyway I have enough of birthday cakes ! There is a birthday celebration every other day in my kindergarten.
Well, cream cheese frosting is not the same, nothing will be scraped off at all. It will taste like the cheesecakes that I like so much. I love the red colour of this red velvet cake which is a rage in the U.S. You don't see much of this cake in Singapore. I will try to make it a brighter red next time.

Red Velvet Cake Recipe

Three 6 0r 7-inch cake pans. Serves 10 to 12.
230g cake flour
15g dutch processed cocoa powder
1 tsp baking powder
1/2 tsp salt
80g butter
200g sugar
2 eggs
1 tsp vanilla extract
2 tbsp of red food colouring
185ml buttermilk
3/4 tsp vinegar
3/4 tsp baking soda
Preheat the oven to 180 C.
Grease and line the bottom of three 6-inch or 7-inch cake pans with baking paper.
Sift the flour, baking powder, cocoa powder and salt into a bowl.
Beat the butter and sugar till light and fluffy in a mixer.
Beat in the eggs one at a time, add vanilla extract and food colouring till well mixed.
Add one-third of the flour mixture to the butter mixture and mix well. Pour in half of the buttermilk.
Add another one-third of the flour mixture to the butter mixture followed by the remaining buttermilk.
Finally, mix in the remaining flour till all the ingredients are well combined.
In a small bowl, mix the vinegar and baking soda.
Fold this mixture into the cake batter.
Divide the mixture evenly among the cake pans and place them in the oven.
Bake for a 2o to 25 min and test with a toothpick.
Cool the cakes in their pans on a wire rack for 15 minutes and unmould.
Cream Cheese Frosting Recipe
250g cream cheese
60g butter
1 tsp vanilla extract
95g icing sugar, sifted
A pinch of salt
Blend cream cheese and butter till smooth in a mixer.
On low speed, add in icing sugar, salt and vanilla extract.
Blend the mixture till fluffy on medium speed.
Place one cake on a cake board or a flat plate and add about 1/4 of the frosting.
Smooth out the frosting with a spatula. Repeat the process with the other two cakes.
Once the final layer has been frosted, use 1/4 of the frosting to cover the sides of the cake evenly.

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