Red velvet cake recipe
As well as a traditional larger cake, vibrant red velvet sponge can be used for fondant fancies or cupcakes.
Don’t despair if the top appears brown after baking, a contrasting white icing on top will make the red colour stand out.
Ingredients
- 0.5 tsp red paste food colouring
- 125 ml buttermilk
- 75 g unsalted butter, softened
- 150 g caster (superfine) sugar
- 2 medium eggs, separated
- 1 tsp vanilla extract
- 125 g plain (all-purpose) flour
- 15 g cornflour (cornstarch)
- 1 tbsp cocoa powder (unsweetened cocoa)
- 0.5 tsp baking powder
- 1 pinch salt
- 1 tsp white wine vinegar
- 1 tsp bicarbonate of soda (baking soda)
- 0.5 tsp red paste food colouring
- 4.4 fl oz buttermilk
- 2.6 oz unsalted butter, softened
- 5.3 oz caster (superfine) sugar
- 2 medium eggs, separated
- 1 tsp vanilla extract
- 4.4 oz plain (all-purpose) flour
- 0.5 oz cornflour (cornstarch)
- 1 tbsp cocoa powder (unsweetened cocoa)
- 0.5 tsp baking powder
- 1 pinch salt
- 1 tsp white wine vinegar
- 1 tsp bicarbonate of soda (baking soda)
- 0.5 tsp red paste food colouring
- 0.5 cup buttermilk
- 2.6 oz unsalted butter, softened
- 5.3 oz caster (superfine) sugar
- 2 medium eggs, separated
- 1 tsp vanilla extract
- 4.4 oz plain (all-purpose) flour
- 0.5 oz cornflour (cornstarch)
- 1 tbsp cocoa powder (unsweetened cocoa)
- 0.5 tsp baking powder
- 1 pinch salt
- 1 tsp white wine vinegar
- 1 tsp bicarbonate of soda (baking soda)
Details
- Cuisine: American
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 20 mins
- Serves: 36
Step-by-step
- Preheat the oven to180ºC/350ºF/Gas 4. Grease and line a 20cm square cake tin (pan) with baking parchment.
- Mix the red paste food colouring and the buttermilk together. (Use paste food colouring to get a deep scarlet - liquid colouring cannot achieve this shade without spoiling the taste.)
- Using an electric mixer with a large bowl, cream the butter and sugar until pale and fluffy. One by one, add the egg yolks and vanilla extract.
- Sift the flour, cornflour (cornstarch), cocoa powder (unsweetened cocoa) and baking powder into a bowl.
- Pulsing with the electric mixer, alternate between sifting in one-third of the dry ingredients and pouring in one-third of the buttermilk mix at a time until just fully incorporated.
- Whisk the egg whites and salt in a clean bowl until they form stiff peaks. Beat one-quarter of the egg white into the cake batter quickly to break some air then carefully fold in the remaining egg white one-quarter at a time using a metal spoon.
- In a separate small bowl, mix the vinegar and bicarbonate of soda (baking soda) until bubbles form then swiftly but gently fold into the mix.
- Pour evenly into the tin (pan) and pause for a minute to allow the bicarbonate of soda (baking soda) to work. Bake in the oven for 18-20 minutes or until a cocktail stick (toothpick) inserted comes out clean.
- Leave the cake in the tin (pan) for a few minutes before turning out onto a wire rack to cool completely.
Recipe taken from Bake Me I’m Yours… Sweet Bitesize Bakes. Readers can buy their own copy for the special price of £7.49 (rrp ?9.99) with free p&p (UK only). To order please visit www.rucraft.co.uk/bitesizebakes and quote code R11666 upon checkout or call RUCraft on 0844 8805851
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