Thursday 14 February 2013

Red Velvet Cake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Three Tiered Red Velvet Cake. It was made by Raheela and Sobia. A Red Velvet Cake is an American chocolate cake which is coloured red, and iced with a cream cheese icing.

A Simple List of Ingredients:

1. Butter

2. Sugar
3. Non-Alcoholic Vanilla Flavouring
4. Plain Flour
5. Cornflour
6. Cocoa Powder
7. Baking Powder
8. Eggs
9. Buttermilk
10. Red Food Colouring
11. White Wine Vinegar
12. Bicarbonate of Soda
13. Philadelphia Cream Cheese
14. Icing Sugar
15. Salt

Bismillah, let's start!

First, preheat the oven to Gas Mark 4.

Place 10 ounces softened butter into a large bowl.

Add 20 ounces sugar.

Beat the butter and sugar until well combined.

Add 2 teaspoons vanilla flavouring.

Add 6 egg yolks, and stir to combine.

Into another bowl, place 2 ounces cornflour.

Add 18 ounces plain flour.

Add 2 teaspoons baking powder.

Add 4 tablespoons cocoa powder.

Stir to combine, and set aside.

Place 6 egg whites into a large bowl, and add a pinch of salt.

Whisk until you have stiff peaks.

Place 1/2 litre buttermilk into a jug.

Add 4 tablespoons red food colouring, and whisk to combine.

Next, sift the flour mixture into the butter mixture.

Add the buttermilk mixture.

Keep stirring until combined ...

... like this!

Gradually fold in the whipped egg whites.

Next, place 2 teaspoons bicarbonate of soda into a small bowl.

Add 2 teaspoons white wine vinegar, and stir to combine. Add this to the cake batter, and mix.

Pour the batter into 3 greased and lined sandwich cake tins. Bake for 40 minutes at Gas Mark 4, or until a skewer inserted comes out clean.

Once baked, remove from the tins and allow to cool completely.

Meanwhile, prepare the cream cheese icing. Take 6 ounces softened butter and 23 ounces Philadelphia cream cheese and beat together until combined.

Take 32 ounces icing sugar.

Add the icing sugar to the butter and cream cheese mixture.

Beat the icing sugar in well.

To assemble, place one cake onto a cake stand.

Cover it with a layer of cream cheese icing.

Add the second cake on top and do the same.

Add the third cake on top and do the same.

Next, start spreading the icing all around the sides of the cake as well.

Smooth the icing out and decorate with edible sugar flowers, if you wish.
Chill the cake in the fridge until it's time to serve.

Slice, and enjoy!

Red Velvet Cake

What You Need

For the Cake
10 ounces (283 grams) Butter, softened
20 ounces (566 grams) Sugar
2 teaspoons Vanilla Flavouring
6 Egg Yolks
2 ounces (56 grams) Cornflour
18 ounces (510 grams) Plain Flour
2 teaspoons Baking Powder
4 tablespoons Cocoa Powder
6 Egg Whites
Pinch of Salt
½ litre Buttermilk
4 tablespoons Red Food Colouring
2 teaspoons Bicarbonate of Soda
2 teaspoons White Wine Vinegar

For the Icing
6 ounces (170 grams) Butter, softened
23 ounces (652 grams) Cream Cheese
32 ounces (907 grams) Icing Sugar

What To Do

1. Preheat the oven to Gas Mark 4. Grease and line 3 sandwich cake tins, or one large cake tin.

2. Place the butter and sugar into a mixing bowl, and beat until well combined. Add the vanilla and egg yolks, and stir in.

3. In another bowl, place the cornflour, plain flour, baking powder and cocoa powder. Mix together, and set aside.

4. Place the egg whites and salt into a large mixer bowl. Whisk until you have stiff peaks.

5. Pour the buttermilk and red food colouring into a jug, and whisk together.

6. Sift the flour mixture into the butter mixture. Add the buttermilk mixture, and stir until it’s combined. Then, gradually fold in the whipped egg whites.

7. Stir the bicarbonate of soda and white wine vinegar in a small bowl. Add this to the cake batter, and mix in.
8. Divide the mixture between the cake tins. Bake in the oven for 40 minutes. Once baked, remove from the tins and allow to cool completely.

9. To make the icing, beat together the butter and cream cheese. Add in the icing sugar, and beat in.

10. Sandwich all the cake layers together with the icing, and ice all over the top of the cake too. Decorate with sugar flowers, if you want. Allow to chill in the fridge until you serve!

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