So, a couple of weeks ago it was my friend, Hannah's 21st birthday and since her favourite colour is red, I felt it was time to made a proper red velvet cake and not just add food colouring to chocolate cake. It might just be me here, but I felt it was actually quite a complicated little cake (I say little, it was MASSIVE as you'll see).
Here's my recipe, adapted using recipes from both British and American versions:
150g unsalted
butter, softened
300g caster sugar
1tsp vanilla
extract
3 large free-range
eggs, separated
250g plain flour
25g cornflour
1tsp baking powder
2tbsp cocoa
250ml buttermilk
2tbsp red food
colouring
1tsp white wine
vinegar
1tsp bicarbonate
of soda
For the frosting:
150 g unsalted
butter (don't use spreadable butter)
250 g cream cheese
(mascarpone is best)
1 - 2 cups royal
icing sugar, sifted (to taste and consistency preferred)
200 g white
chocolate (2 large bars)
Heat the oven to 180 C, 160 C fan, 350 F, gas
4.
Add the vanilla extract and the egg yolks one
by one, beating well after each addition.
Mix the flour, cornflour, baking powder and
cocoa together.
Using the buttermilk tub to avoid excess washing up, mix the buttermilk with the
red food colouring.
Sift one third of the dry ingredients into
the butter and egg mixture, pour in a third of the buttermilk and mix together
until just combined. Repeat this process until you have incorporated all the
ingredients.
Whisk the egg whites and a pinch of salt in a
large, clean bowl until you have stiff peaks. Add one quarter to the cake mix
and fold in. Add the remaining egg whites in stages, folding in gently until
just incorporated – leave as much air in the mix as possible.
In a small bowl, mix the vinegar and bicarbonate
of soda until it bubbles, then gently fold this into the cake mix.
Quickly pour the cake mix into the tins and
smooth the tops. Bake for 40 to 45 minutes, until a skewer inserted into the
middle comes out clean.
When cooked, leave the cakes to cool in the
tins for 10 minutes, then tip on to wire racks and allow to cool completely.
Make sure all of
your frosting ingredients are at room temperature.
Melt the white
chocolate in a bowl over boiling water stirring regularly to ensure it doesn't
burn. Once melted remove from heat and allow to cool to room temperature
In a mixing bowl,
mix butter on medium speed until light and creamy. Add cream cheese and mix
until fluffy.
Add the cooled
melted white chocolate and mix until combined.
Slowly add the
sugar, one cup at a time until you have the consistency and taste that you
prefer.
Use one third to
fill the cooled cakes.
Use the other two
thirds to cover the top and sides.
The icing can get
a little soft while using. If so put the iced cakes in the fridge until the
icing has set.
Because I was
making this for my friends birthday, I decided to decorate it with her
favourite chocolate bars so I crushed up a couple of flakes and stuck them
round the edges and then I chopped up two double deckers and thee curly-wurly's
and arranged them "artfully" on the top. I like to think it looks a
bit aztec'y.
I was really proud of the cake as it rose really high and evenly, it was amazingly moist and it tasted fantastic. Not too chocolate-y but it had a lovely subtle flavour.
I wasn't the only one who'd been baking. Hannah's mum had paid homage to Hannah's obsession with the Disney movie, Cars. She's made cupcakes with the faces of all Hannah's favourite characters.
Right then my lovely Bloggers. I'm off camping this weekend so I'll be back next week with some Australian themed dishes (I'll explain later).
Much love and I hope you enjoy the cake!! XXX
