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Tuesday 12 July 2011

Red Velvet Cake

Red is all over and the red is so seductive...... yes Red Velvet Cake.  The look in it is so delicious and tempting.  I have bookmarked to bake a Red Velvet Cake for months ago and only until now.  Though some might not dare to go ahead to bake by the amount of red colouring in it, but once in a while I think it is alright.  Maybe, I should think to use Beetroot as an alternative to the red colour.  What do you think, bakers?

Red Velvet Cake
This delicious cake adapted from Bisousatoi

1 ¼ cup sifted cake flour
½ tsp baking powder
½ tsp salt
1 tbsp cocoa powder
1 tbsp red colouring
¼ cup (abt 57g) soft unsalted butter
¾ cup sugar
1 egg
½ tsp vanilla extract
½ cup buttermilk
½ tsp vinegar
½ tsp baking soda

1.  Preheat oven to 175C.
2.  In a bowl, sieve flour, baking powder and salt.  Set aside.
3.  In a small bowl, combine cocoa powder and red colouring and stir well until
      form a paste.
4.  Using a stand mixer, beat butter with sugar until light and fluffy.  Add the egg
      until blended.  Add the vanilla extract and cocoa powder mixture.  Beat until
      well blended.
5. Add in sifted flour and buttermilk alternately.  Beginning and ending  with
     flour (F, M, F, M, F).
6.  In a small bowl, combine vinegar and baking soda and add it to the batter.
      Stir well with a spatula.  Pour it into a 6” cake pan and bake it for 40-50 mins.
7.  Once cool, slice cake into two and spread cream cheese frosting, spread all
      over the cake too.  Chill it for few hours.

Cream Cheese Frosting
 125g cream cheese
50g unsalted butter
80g icing sugar
1 cup fresh cream, whipped until stiff

1.  Beat cream cheese with butter until soft.
2.  Turn mixer to low speed, add icing sugar a little at a time, whisk until well
3.  Add whipped cream, stir through with a spatula.

Still need to master on the cream cheese frosting.  Quite watery even have chill it in the fridge for an hour! Anyway, this cake is very yummy.  I love cake using buttermilk in it.