Red Velvet cake with cream cheese icing
|500 ml||flour — cake|
|2 Tbs||cocoa powder|
|salt — pinch|
|1 tsp||vanilla — essence|
|300 ml||LANCEWOOD® Buttermilk|
|15 ml||Robertson's food colouring — red|
|5 ml||vinegar — white|
|5 ml||Robertson's bicarbonate of soda|
|90 ml||icing sugar|
|1 tsp||vanilla — extract or seeds|
Preheat the oven to 180ºC, grease and line a 30cm x 25cm rectangular baking tray, or x2 23cm round cake tins.
Sieve together the flour, cocoa powder and salt and set aside.
Beat the butter until soft, add the sugar and cream together until light and fluffy. Add the eggs one at a time then vanilla.
Mix food colouring with the buttermilk then add this slowly to the mixture. Fold in the flour.
In a small cup mix vinegar and bicarbonate of soda. Allow to fizz then fold into the cake batter.
Spread into the cake tin/s and bake for about 25-30 minutes. (If you are doing a rectangular cake it may take about 10 minutes longer)
Allow to cool completely before sandwiching or leave overnight wrapped in cling film.
Ice when cool and decorate with edible flowers.
This mixture will make great cupcakes too.
Reprinted with permission of Sasko.
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