Name: Red velvet cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: serving
Cuisine: Bake
Ingredients: 2 eggs; 1.5 cup canola oil; 1 cup Buttermilk; 1 tbsp vinegar; 1 tsp vanilla essence; 6 ml red food colouring; 2.5 cup flour; 1 tbsp cocoa powder; 1 tsp salt; 1 tsp Bicarbonate of soda; 1 tsp Baking powder; 2 cup sugar; 100 g butter; 250 g icing sugar sifted; 10 ml vanilla essence; 30 ml milk

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Ingredients (16)

2	eggs
1.5 cup	canola oil
1 cup	Buttermilk
1 tbsp	vinegar
1 tsp	vanilla essence
6 ml	red food colouring
2.5 cup	flour
1 tbsp	cocoa powder
1 tsp	salt
1 tsp	Bicarbonate of soda
1 tsp	Baking powder
2 cup	sugar

ICING:

100 g	butter
250 g	icing sugar — sifted
10 ml	vanilla essence
30 ml	milk

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Method:

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.

Icing
Cream 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.

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