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Recipe of the week!

Red Velvet Layer Cake

“One of the Tea Time show stoppers. Red Velvet cake looks beautiful with a bright white icing and a deep red soft sponge. I am often asked by our guests what flavour the cake is – hard to say really, its quite unique. It’s not a chocolate cake, its not too sweet, yet there is something about it that makes it totally irresistible.”

Sponge

115g Unsalted Butter at room temperature
280g Caster Sugar
2 Eggs
1 1/2 Tbsp good quality red food colouring
325g Plain Flour. sifted
30g Unsweetened Cocoa powder
250ml Butter Milk – If you don’t have butter milk you can squeeze half a lemon into full fat milk
1tsp Bicarbonate of Soda
1tsp Cider Vinigar

Method

1. Heat the ovan to 180/ 160 fan/ gas mark 6.
2. Using a hand held electric whisk or a stand alone mixer with a paddle attachment, cream together the butter and sugar until pale and fluffy. On a low speed add the eggs one at a time until just incoraparated.
3. Add the red food colouring to the mix at this point, again until just incorporated.
4. In a bowl, sift together the cocoa powder and the flour. Add half to the wet mix, make sure the flour is incorporated fully before adding half the buttermilk (or lemony milk),  once mixed through add the rest of the flour and milk.
5. In a small bowl combine the cider and bicarbonate of soda. It will froth up instantly – give it a quick stir and fold it in by hand into the batter using a spatular.
6. Split into 2 cake tins, making sure it is level on top before placing into the oven for roughly 20-25 mins.
7. The cake will be ready when it has nicely risen, pulled away from the cake tin slightly and a tooth pick comes out clean.
8. Leave the cakes in the tins for 10 mins before turning out onto a wire rack to cool completely.
Cream cheese icing

100g Unsalted butter – softened

600g Icing sugar

250g Full Fat cream cheese

1. Using an electric hand held whisk or a stand alone mixer with a paddle attachment, beat the sugar and butter to a sandy consistency. This will not take long…
2. Add the cream cheese and mix until smooth – I leave mine for roughly 5 mins or until smooth and light.
3. If you prefer a firmer icing – add a table spoon of icing sugar to the mix whilst mixing until you have the consistency you like.

I like to cover the entire cake, leaving the deep red velvet colour as a surprise!

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