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Red Velvet Cake

Caroline

I used to think that a red velvet cake was a chocolate cake with red food colouring in. But it isn’t at all. The sponge is completely different and has the name ‘velvet’ because of the beautiful velvety consistency of the sponge. It isn’t difficult to make; there are just lots of ingredients.


Ingredients: 115g butter (softened) 330g white sugar 2 eggs 250ml buttermilk 250ml vegetable oil 1 teaspoon white wine vinegar 2 teaspoon vanilla extract 400g plain flour 1 teaspoon bicarbonate of soda 1 teaspoon salt 10g cocoa powder Tube of red food colour (gel) Topping & Filling:

500ml double cream strawberries

Pre-heat the oven to 180 degrees/160 degrees fan or gas mark 4.

To make the sponges, whisk the butter and the sugar until light and fluffy. This is one of the few sponge cakes where you should use butter rather than margarine.

Add the eggs and whisk again. Then simply add the rest of the wet ingredients, followed by all the dry ingredients and whisk well until everything is combined. Stir in the full tube of red food colouring.

Bake in two 20cm round tins, which have been lined with baking paper, for 40 minutes.

When cooked, let the sponges cool in the tins for a few minutes and then transfer them to a wire rack.

When the cakes are cold, whisk the double cream until it is firm and use half the cream to sandwich the sponges together and the other half on top of the cake, finished off with slices of strawberries.




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