Thursday, 9 April 2009

Oooo, red.......

As a cake designer I enjoy reading articles and blogs about cake recipes and new techniques and have often come across the recipe for Red Velvet Cake on sites from the US. This cake doesn't seem to have made it to these shores yet but I have always been intrigued by it and, having a quiet afternoon, decided that I was going to make one! I used a recipe from a blog I enjoy called PinchOfSalt and thought I would share it with you:

Red Velvet Cake

250g sifted cake flour *
1 teaspoon baking powder
1 teaspoon salt
15g cocoa powder (unsweetened)
2 oz. red food colouring (seems to be approx. 2 little bottles of the stuff!)
113g unsalted butter, at room temperature
300g granuated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
240ml buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

* The cake flour definition I found states ‘has a 6-8% protein content and is made from soft wheat flour. It is chlorinated to further break down the strength of the gluten and is smooth and velvety in texture and is good for making cakes’. I don’t know if we can get cake flour in the UK but apparently you can make your own – 100g cake flour is equivalent to 84g plain flour plus 15g cornflour. Sift the flour once before measuring, then sift again with the other dry ingredients.

1. Preheat oven to 350oF, 175oC. Butter one deep 9-inch round cake.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food colouring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, beat butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. In a small bowl, mix vinegar and baking soda (it IS supposed to fizz!) Add it to the cake mixture and stir well to combine then, without delay, scrape into tin and place in the preheated oven. Bake for 40-45 minutes. Check early, the cake is cooked when a toothpick inserted in the centre comes out clean.
5. Cool the cakes in the tin on a wire rack for 10 minutes. Allow cakes to cool completely before frosting.

Layer with buttercream, cover with icing, then eat!
This was my first slice of red velvet cake and it won't be my last (and yes, I did nearly lick the plate clean!)

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