2 ½ cups of all-purpose flour
1 ½ cups of regular sugar
1 teaspoon of baking powder
1 large teaspoon of cocoa powder
1 cup of fresh buttermilk at room temperature
1 ½ cups of vegetable oil
2 large eggs
2 tablespoons of red food coloring
1 teaspoon of white distilled vinegar
1 teaspoon of vanilla extract
3 teaspoons of vegetable oil for greasing the cake pans
9 inch baking pans - 3
Method:
1. Preheat a conventional oven to 180°C.
2. Separate the egg whites and yolks.
3. Add the sugar to the yolks and whisk well.
4. Add the vegetable oil, buttermilk and vinegar and blend well until the sugar is fully dissolved.
5. In a separate bowl, take the egg whites and whisk to get to dropping consistency.
6. Add the red food coloring to the egg whites, whisk some more and keep aside.
7. Sift together the flour, cocoa powder, baking powder and vanilla extract.
8. Add the flour mixture to the vinegar-buttermilk mix and blend well. There should be no lumps in the mix.
9. Now add the red-colored egg whites to the batter and fold lightly until they are well incorporated.
10. Grease the baking pans with vegetable oil and dust the insides with a little flour.
11. Pour the batter equally in the three pans.
12. Bake the cake in the oven for 30 minutes. If your oven does not have a turntable then turn the cake pans once in between.
13. Once the cakes are done, invert them on a cooling rack and let them cool completely before applying the frosting.
Any red velvet cake is incomplete without delicious cream cheese frosting. Here is what you will need:
2 cups of cream cheese
4 cups of icing sugar
1 teaspoon of vanilla extract
1 cup of unsalted butter
Method:
1. Mix the cream cheese, icing sugar and butter, and beat well until fluffy.
2. Add the vanilla extract and your frosting is ready.
To apply:
-Using a flat spatula, apply the frosting in between the layers of the cake.
-Press the cakes lightly to stick to the frosting.
-Use the rest of the frosting to cover the cake from all sides.
-Cool for 2 hours in the fridge before serving.
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