Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, red velvet sponge cake. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Basic Red Velvet sponge cake without oven/sponge cake/red velvet cake. THE MOST PERFECT RED VELVET SPONGE CAKE Red Velvet Cake is not just a chocolate cake with red food colouring added. Cake flour - it's a must!
red velvet sponge cake is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. red velvet sponge cake is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook red velvet sponge cake using 12 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make red velvet sponge cake:
- Make ready 4 large eggs
- Prepare 3/4 cup refined sugar
- Prepare 1 tbsp vegetable oil
- Prepare 2 tbsp buttermilk
- Prepare 1 tbsp vinegar
- Prepare 2 tbsp red food coloring
- Take 3/4 cup flour
- Take 1/4 cup cocoa powder
- Get 1 tsp baking powder
- Take 1/2 tsp salt
- Get 2 cup heavy whipping cream
- Prepare 4 oz cream cheese
Most of our Sponges don't make it to the freezer but. Red velvet cake is traditionally a red, red-brown, crimson, or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. The rounds are filled with a light whipped cream and cream cheese mixture, then topped off with a little more of the same.
Instructions to make red velvet sponge cake:
- Preheat the oven to 350°F. Grease a jelly roll pan with shortening. Line the pan with parchment paper and grease the paper also. - Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes. - Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment. - Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin. - Pour the batter into the prepared jelly roll pan and bake for 12 to 15 minutes. When done, the cake should spring back when touched in the center. - Allow cake to cool in the pan.
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy. - Pour in heavy whipping cream and beat on medium high speed. Gradually add sugar with the mixture running, until stiff peaks are formed. - Scrape down bowl with a rubber spatula and mix again, making sure mixture is completely incorporated
- you may use a piping bag and decorator tip to pipe about 1/4 cup of filling on one cake round, and then sandwich with a second. Cover cakes and refrigerate for 2 hours. Pipe a decorative swirl on the top cake and garnish with gold button or dragee and chocolate square.
Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. The rounds are filled with a light whipped cream and cream cheese mixture, then topped off with a little more of the same. Some people may say the red velvet cake is faddish, but if done well, to me it hits that right note when you can't decide if you want a piece of chocolate or a piece of vanilla cake. This red velvet cake recipe has been triple-tested by our cookery team and nutritionally analysed. Find more cake and baking recipes at BBC Good Food.
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