Preheat oven to 180°C.Beat eggs and oil together till well combined. Add buttermilk, vinegar, vanilla essence and red food colouring to the oil mixture. Mix well to form a smooth consistency. Set aside. In a separate bowl, sift cake flour, cocoa, salt, bicarb, baking powder and sugar together and add the wet ingredients. Combine using an electric hand beater until a smooth, velvety red batter has formed. Divide mixture evenly into 2 x 20cm round cake baking tins (sprayed with non-stick spray) and bake on the middle rack of your preheated oven for 30 – 40 minutes or until a cake skewer comes out clean. Allow cake to cool completely before icing.IcingCream butter and icing sugar together. Add essence and just enough milk to mix to a smooth, spreadable consistency. Sandwich cake layers with half the icing. Use the remaining icing to ice top of cake.Recipe reprinted with permission of Snap, Sizzle & Cook. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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